Cluskey , J.E. and Wu, Y.V. and Wall, J.S. and Inglett, G.E. (1979) Food applications of oat, sorghum, and triticale protein products. Journal of the American Oil Chemists’ Society, 56 (3). pp. 481-483.
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Abstract
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
| Item Type: | Article |
|---|---|
| Author Affiliation: | Northern Regional Research Center, SEA/ARS/USDA, Peoria, IL USA |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 11 Dec 2012 09:17 |
| Last Modified: | 11 Dec 2012 09:17 |
| Official URL: | http://link.springer.com/article/10.1007%2FBF02671... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/9027 |
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