Husnain Raza (14 results)

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New. pp. 96.

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. …

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.…

Condition: New. Print on Demand.

Condition: New. Print on Demand.

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.…

Condition: New. PRINT ON DEMAND.

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.…

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.

Condition: New. PRINT ON DEMAND pp. 96.

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.OmniScriptum SRL, Str. Armeneasca 28/1, office 1, 2012 Chisinau 96 pp. Englisch.…