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Название: The gluten proteins
Авторы: Lafiandra D. (ed.), Masci S. (ed.), D'Ovidio R. (ed.)
This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy.