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The Chemistry of Cereal Proteins, Second Edition, by Radomir Lasztity
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In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
- Sales Rank: #5411770 in Books
- Published on: 1995-12-05
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .81" w x 6.14" l, 1.52 pounds
- Binding: Hardcover
- 336 pages
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