Corn germ protein: Functional properties in a model system and in food products.
作者： J. F. Zayas
DOI: 10.1007/978-3-642-57968-4_34
关键词: Food science 、 Crop 、 Food products 、 Amino acid pattern 、 Germ 、 Biotechnology 、 PROTEIN SUPPLEMENT 、 Blended food 、 Corn kernel 、 Biology 、 Model system
摘要: Processed high-protein blended food products, enriched with proteins, vitamins, and minerals, were developed to supplement the human diet. Defatted corn germ protein flour (CGPF) has considerable potential for use as a in variety of foods and, such, provides new source both domestic foreign markets. Highly dispersible CGPF good balanced formulations. The large crop, together high percentage kernel, would provide an adequate expanded food.
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sci-hub.st 参考文章(32)
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