FOOD APPLICATIONS OF CORN GERM PROTEIN PRODUCTS

被引：8

作者：

INGLETT, GE

BLESSIN, CW

机构：

[1] Northern Regional Research Center, SEA/ARS/USDA, Peoria, IL

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1979年 / 56卷 / 03期

关键词：

D O I：

10.1007/BF02671550

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Many convenience foods such as meat analogs, breakfast foods, and baked goods use ingredients prepared from cereal grains and their processed products. Among the most important new cereal protein products, corn germ protein products appear to have the greatest potential food markets. © 1979 The American Oil Chemists' Society.

引用

页码：479 / 481

页数：3

共 14 条

[1]

Blessin C. W., 1972, Food Product Development, V6, P34

[2]

BLESSIN CW, 1974, CEREAL SCI TODAY, V19, P224

[3] COMPOSITION OF 3 FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR [J].