ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Incorporation of defatted corn germ flour in a standard cookie formula improved amino acid and mineral composition of the baked product. Similar effects, but of less magnitude, occurred in corn muffins. Addition of defatted germ flour to ground beef increased yield of the broiled meat product. Amino acid composition remained essentially constant, but mineral composition changed considerably
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02824.x
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