Bread, pasta, noodles ... 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,... more...