| Description |
ix, 173 pages : illustrations ; 24 cm |
| Contents |
1. Interactions in wheat doughs / W. Bushuk. - 2. Protein-protein interactions essential to dough rheology / C.W. Wrigley [et al] - 3. Lipid carbohydrate interactions / A. Eliasson. - 4. Protein-carbohydrate interactions / K.R. Preston. - 5. Temperature-induced changes of wheat products / P.L. Weegels and R.J. Hamer. - 6. Lipids, lipid-protein interactions and the quality of baked cereal products / D. Marion |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Cereal products.
|
|
Grain -- Analysis.
|
| Author |
Hamer, Rob J.
|
|
Hoseney, R. Carl.
|
| LC no. |
98072141 |
| ISBN |
0913250996 |
|
