Production of a food grade flour from defatted corn germ meal
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb00242.x/fullpdf
Reference12 articles.
1. COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR
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2. Folate Content of Mung Bean Flour Prepared by Various Heat-treatments;Procedia Food Science;2015
3. PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR;Journal of Food Quality;2010-02
4. Emulsifying Properties of Proteins;Functionality of Proteins in Food;1997
5. Solubility of Proteins;Functionality of Proteins in Food;1997
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