Intimate Facts about Wheat Grain Storage Proteins, Gliadins and Glutenins
Bread and other products made of wheat dough are the basis of nutrition for a significant part of the world's population. The international wheat science community have long been concentrated on the study of complex processes leading from wheat grain to a loaf of bread. A huge amount of data has been accumulated during this struggle for improving bread quality. This book details actual successes and problems of wheat storage-protein genetics, and discusses discrepancies, doubts and confusions of some recent experimental data. As such, it will be beneficial not only for advanced students interested in plant genetics, but also for wheat scientists and breeders.
Eugene Metakovsky graduated in Genetics from M.I. Lomonosov Moscow State University in 1972. Since 1981, he has been studying wheat grain storage proteins, mainly gliadins, and has worked in Australia, France, Hungary, Italy, Spain, and Ukraine. He is the author of more than 100 full-length articles in international journals, and is a recognized world expert in the study of gliadin and other wheat storage proteins.
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