FORTIFICATION OF DRY-MILLED SORGHUM WITH OILSEED PROTEINS

被引：7

作者：

BOOKWALTER, GN ^{[1
]}

WARNER, K ^{[1
]}

ANDERSON, RA ^{[1
]}

机构：

[1] USDA,NORTHERN REG RES CTR,AGR RES SERV,PEORIA,IL 61604

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12647.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：969 / 973

页数：5

共 25 条

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GRIFFIN, EL .

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[4]

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[5]

CAVINS JF, 1972, FOOD TECHNOL-CHICAGO, V26, P46

[6]

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[8]

HAHN RR, 1969, CEREAL SCI TODAY, V14, P234

[9] PROTEIN QUALITY AND SUPPLEMENTARY VALUE OF COTTONSEED FLOUR [J].

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[10]

Hegsted D. M., 1969, PROTEIN ENRICHED CER, P38

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