Download e-book for kindle: Concepts in Cereal Chemistry by Finlay MacRitchie

Download e-book for kindle: Concepts in Cereal Chemistry by Finlay MacRitchie

By Finlay MacRitchie

''Compact and reader pleasant, this booklet explores equipment for making improvements to caliber in breeding and the wellbeing and fitness advantages of foodstuff. Written by way of a amazing researcher and instructor, the publication emphasizes the multidisciplinary nature of the sphere. whereas focusing as a rule at the chemistry, the writer brings in proper thought from simple technology reminiscent of physics and genetics. routines are incorporated on the finish of such a lot chapters. Read more...

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Jolly, C. , S. Rahman, V. Kortt, and T. J. V. Higgins. 1993. Characterization of the wheat Mr 15,000 grain-softness protein and analysis of the relationship between its accumulation in the whole seed and grain softness. Theoretical and Applied Genetics 86:589–597. Malouf, R. , and R. C. Hoseney. 1992. Wheat hardness. I. A method to measure endosperm strength using tablets made from wheat flour. Cereal Chemistry 69:164–168. Morris, C. F. 2002. Puroindolines: The molecular genetic basis of wheat grain hardness.

H. Simmonds, and M. Vesk. 1973. The nature of the starch protein interface in wheat endosperm. Cereal Chemistry 50:443–454. Bechtel, D. , J. D. Wilson, and C. R. Martin. 1996. Determining endosperm texture of developing hard and soft red winter wheats by different methods using the single-kernel wheat characterization system. Cereal Chemistry 73:567–570. Blochet, J. , A. J. P. Kaboulou, and D. Marion. 1991. Amphiphilic protein from wheat flour; specific extraction, structure and lipid binding properties.

7, in which Φ is the shaded area. Dough extensibility In order to explain the extensibility of polymers, Termonia and Smith (1987, 1988) have taken a different approach. They treat extension in terms of two kinetic processes, each of which is governed by its activation energy. 5]). First, secondary valence bonds must be broken for molecular chains to move relative to one another. Second, once noncovalent bonds between entanglements are broken and chains between entanglements are fully stretched, the only way for further movement of chains relative to one another is by slippage through entanglements.

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