Eugene Metakovsky

Intimate Facts about Wheat Grain Storage Proteins, Gliadins and Glutenins

Balsavo 0
ISBN: 9781527588370
Autorius : Eugene Metakovsky
Leidimo metai: 2022
Puslapių skaičius: 275
Formatas: Kieti viršeliai
Bread and other products made of wheat dough are the basis of nutrition for a significant part of the world's population. The international wheat science community have long been concentrated on the study of complex processes leading from wheat grain to a loaf of bread. A huge amount of data has been accumulated during this struggle for improving bread quality. This book details actual successes and problems of wheat storage-protein genetics, and discusses discrepancies, doubts and confusions of some recent experimental data. As such, it will be beneficial not only for advanced students interested in plant genetics, but also for wheat scientists and breeders.

Atsiliepimai (0)
Norėdami palikti atsiliepimą prisijunkite