Order Total (1 Item Items):
Shipping Destination:
Husnain Raza (13 results)
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (13)
- Magazines & Periodicals (No further results match this refinement)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (13)
- As New, Fine or Near Fine (No further results match this refinement)
- Very Good or Good (No further results match this refinement)
- Fair or Poor (No further results match this refinement)
- As Described (No further results match this refinement)
Binding
- All Bindings
- Hardcover (No further results match this refinement)
- Softcover (13)
Collectible Attributes
- First Edition (No further results match this refinement)
- Signed (No further results match this refinement)
- Dust Jacket (No further results match this refinement)
- Seller-Supplied Images (5)
- Not Print on Demand (4)
Language (1)
Price
- Any Price
- Under US$ 25 (No further results match this refinement)
- US$ 25 to US$ 50 (No further results match this refinement)
- Over US$ 50
Free Shipping
Seller Location
Seller Rating
-
Transform to Triumph: A Leadership Guide to Building Learning Organizations and Driving Sustainable Success
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208443814 ISBN 13: 9786208443818
Condition: New.
-
Transform to Triumph
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208443814 ISBN 13: 9786208443818
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 54.22
US$ 4.41 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Condition: New. pp. 96.
-
Extraction, Characterization and Utilization of Sorghum Protein | Kafirin "gluten free sorghum protein"
Language: English
Published by LAP LAMBERT Academic Publishing, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Taschenbuch. Condition: Neu. Extraction, Characterization and Utilization of Sorghum Protein | Kafirin "gluten free sorghum protein" | Husnain Raza (u. a.) | Taschenbuch | 96 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659197185 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by LAP LAMBERT Academic Publishing Mär 2014, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Millions of people are suffering from severe condition of celiac disease. Different cereal grains like barley, rye and wheat contain proteins which are difficult to digest. Sorghum can be utilized as an alternative to wheat flour because it is gluten free. The protein present in sorghum, which is approximately 11.3% of the grain, is harmless for the celiac patients as well for the individuals with changing proportion of gluten intolerance. The major protein in sorghum is kafirin and it has many structural and functional attributes. It also provides the nutritional properties to the food products. The present study was an effort to explore chemical composition of three sorghum varieties named F-114, JS-2002 and Chengari according to respective methods. Sorghum protein kafirin was isolated from the varieties of sorghum and then characterized thorough SDS-PAGE. The isolated kafirin was added in composite flour of wheat and sorghum at the levels of 2 and 4% to make the gluten free bread. 96 pp. Englisch.
-
Transform to Triumph
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208443814 ISBN 13: 9786208443818
Condition: New. Print on Demand.
-
Transform to Triumph
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208443814 ISBN 13: 9786208443818
Condition: New. Print on Demand.
-
Transform to Triumph
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208443814 ISBN 13: 9786208443818
Condition: New. PRINT ON DEMAND.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Condition: New. Print on Demand pp. 96 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by LAP LAMBERT Academic Publishing, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Raza HusnainI am research scholar of Ph.D in Food Technology at NIFSAT, University of Agriculture, Faisalabad, Pakistan. I have completed my M.Sc. (Hons.) from the same Institution. I have excellent skills in the field of gel electro.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Condition: New. PRINT ON DEMAND pp. 96.
-
Extraction, Characterization and Utilization of Sorghum Protein
Language: English
Published by LAP LAMBERT Academic Publishing Mär 2014, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Millions of people are suffering from severe condition of celiac disease. Different cereal grains like barley, rye and wheat contain proteins which are difficult to digest. Sorghum can be utilized as an alternative to wheat flour because it is gluten free. The protein present in sorghum, which is approximately 11.3% of the grain, is harmless for the celiac patients as well for the individuals with changing proportion of gluten intolerance. The major protein in sorghum is kafirin and it has many structural and functional attributes. It also provides the nutritional properties to the food products. The present study was an effort to explore chemical composition of three sorghum varieties named F-114, JS-2002 and Chengari according to respective methods. Sorghum protein kafirin was isolated from the varieties of sorghum and then characterized thorough SDS-PAGE. The isolated kafirin was added in composite flour of wheat and sorghum at the levels of 2 and 4% to make the gluten free bread.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 96 pp. Englisch.
-
Extraction, Characterization and Utilization of Sorghum Protein : Kafirin "gluten free sorghum protein"
Language: English
Published by LAP LAMBERT Academic Publishing, 2014
ISBN 10: 3659197181 ISBN 13: 9783659197185
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Millions of people are suffering from severe condition of celiac disease. Different cereal grains like barley, rye and wheat contain proteins which are difficult to digest. Sorghum can be utilized as an alternative to wheat flour because it is gluten free. The protein present in sorghum, which is approximately 11.3% of the grain, is harmless for the celiac patients as well for the individuals with changing proportion of gluten intolerance. The major protein in sorghum is kafirin and it has many structural and functional attributes. It also provides the nutritional properties to the food products. The present study was an effort to explore chemical composition of three sorghum varieties named F-114, JS-2002 and Chengari according to respective methods. Sorghum protein kafirin was isolated from the varieties of sorghum and then characterized thorough SDS-PAGE. The isolated kafirin was added in composite flour of wheat and sorghum at the levels of 2 and 4% to make the gluten free bread.
