Use of Defatted Corn Germ Flour in Pasta Products
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2), 482-484
- https://doi.org/10.1111/j.1365-2621.1984.tb12446.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Production of a food grade flour from defatted corn germ mealInternational Journal of Food Science & Technology, 1983
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- Functional properties of some high protein products in pastaJournal of Agricultural and Food Chemistry, 1978
- Functional properties of proteins for foods ‐ water vapour sorptionInternational Journal of Food Science & Technology, 1977
- COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOURJournal of Food Science, 1973
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958