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  • Gilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán
    978-3-030-34163-3
    2020
    Edition 1
    • Focuses on such important topics as LMW glutenins, starch-related proteins, and the impact of bread processing on composition and consumer health
    • Comprehensively covers FODMAPs, protein structure, dough viscoelasticity and fumonisins, plus environmental effects on allergen content
    • Provides an overview of gluten in bread, including chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins

    €320

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