FOOD APPLICATIONS OF OAT, SORGHUM, AND TRITICALE PROTEIN PRODUCTS

被引：7

作者：

CLUSKEY, JE

WU, YV

WALL, JS

INGLETT, GE

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/BF02671551

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Oat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products. © 1979 The American Oil Chemists' Society.

引用

页码：481 / 483

页数：3

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