The Chemistry of Cereal Proteins

Presenting an approach to dealing with proteins of economically and agronomicallly important cereals, this volume characterizes cereal proteins, including their biosynthesis, analogies in structure and distribution, nutritive value and classification.
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.