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Routledge - The Chemistry of Cereal Proteins Book

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Description

The Chemistry of Cereal Proteins by Routledge provides an updated look at the evolving field of cereal protein science. Since the first edition, the study of these proteins has undergone significant changes due to new separation techniques and advancements in molecular biology and genetic engineering. This new edition integrates these modern developments to provide a comprehensive resource for professionals and researchers. This text is designed for specialists working in both the theoretical and practical aspects of cereal grain production and processing. By covering the latest scientific progress, it serves as a vital tool for understanding how protein chemistry impacts the industry. Whether you are focused on grain production or large-scale processing, this updated volume offers the current knowledge necessary for your work.

Key Features

This Routledge publication includes updated research on the chemistry of cereal proteins to reflect recent scientific progress.

The text covers new separation techniques that have emerged since the first edition was published.

Readers can access information regarding the application of molecular biology and genetic engineering of proteins.

This edition is designed for specialists working in the theory and practice of cereal grain production.

The content is tailored for professionals involved in the technical aspects of cereal grain processing.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
05 December 1995
Listed Since
10 February 2007

Barcode

No barcode data available

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