Chemistry of Cereal Proteins

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.Lasztity, Radomir is the author of 'Chemistry of Cereal Proteins', published 1996 under ISBN 9780849327636 and ISBN 0849327636.