Verfügbarkeit: Wheat gluten :: THWS Bibkatalog

Wheat gluten:

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cambridge Royal Society of Chemistry 2000 [distributor] RSC Distribution Services]
Schriftenreihe:	Special publication
Schlagworte:	Weizen Gluten Konferenzschrift Konferenzschrift > 2000 > Bristol
Online-Zugang:	BHS01 BSB01 BTU01 BTW01 DMM01 FAN01 FAW01 FAW02 FHA01 FHD01 FHM01 FHN01 FHR01 FKE01 FLA01 FWS01 FWS02 HWR01 LCO01 SAB01 SAM01 SBG01 SBR01 SND01 TUM01 UBA01 UBG01 UBM01 UBR01 UBT01 UBW01 UER01 UPA01 Volltext
Beschreibung:	This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, Bread, pasta, noodles 63¿63 some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences
Beschreibung:	1 Online-Ressource (564 p.)
ISBN:	1847552374 9781847552372

Internformat

MARC


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genre	1\p (DE-588)1071861417 Konferenzschrift gnd-content 2\p (DE-588)1071861417 Konferenzschrift 2000 Bristol gnd-content
genre_facet	Konferenzschrift Konferenzschrift 2000 Bristol
id	DE-604.BV037194922
illustrated	Not Illustrated
indexdate	2024-08-01T11:43:41Z
institution	BVB
isbn	1847552374 9781847552372
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-021109284
oclc_num	873734308
open_access_boolean
owner	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
owner_facet	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
physical	1 Online-Ressource (564 p.)
psigel	ZDB-1-RSE
publishDate	2000
publishDateSearch	2000
publishDateSort	2000
publisher	Royal Society of Chemistry [distributor] RSC Distribution Services]
record_format	marc
series2	Special publication
spellingShingle	Wheat gluten Weizen (DE-588)4065287-7 gnd Gluten (DE-588)4157717-6 gnd
subject_GND	(DE-588)4065287-7 (DE-588)4157717-6 (DE-588)1071861417
title	Wheat gluten
title_auth	Wheat gluten
title_exact_search	Wheat gluten
title_full	Wheat gluten
title_fullStr	Wheat gluten
title_full_unstemmed	Wheat gluten
title_short	Wheat gluten
title_sort	wheat gluten
topic	Weizen (DE-588)4065287-7 gnd Gluten (DE-588)4157717-6 gnd
topic_facet	Weizen Gluten Konferenzschrift Konferenzschrift 2000 Bristol
url	http://www.rsc.org/publishing/ebooks/2000/9780854048656.asp

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