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This book brings together recent, international contributions to
the study of gluten proteins from leading experts in the field.
Gluten proteins have gained greater importance due not only to
their fundamental role in determining technological quality of
wheat end products, but also to the apparently increased number of
people showing different degrees of gluten intolerance or allergy.
Along with classical subjects such as gluten genetics, quality and
rheology, The Gluten Proteins covers new tools and research fields,
including the use of proteomics and genomics. Furthermore,
information dedicated to intolerances and allergies is included and
opens the possibility to widen future research opportunities,
promoting cooperation between wheat breeders, medical researchers
and gluten chemists and geneticists. The Gluten Proteins provides
an authoritative source of information for researchers,
professionals and postgraduate students wishing to increase their
knowledge of the molecular bases of gluten functionality and
nutritional role, as well as touching on possible future research
opportunities.
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