𝔖 Bobbio Scriptorium
✦   LIBER   ✦

CORN GERM: A VALUABLE PROTEIN FOOD

✍ Scribed by MITCHELL, H. H.; BEADLES, J. R.

Book ID
121138197
Publisher
American Association for the Advancement of Science
Year
1944
Tongue
English
Weight
151 KB
Volume
99
Category
Article
ISSN
0036-8075

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Contribution to the investigation of the
Contribution to the investigation of the corn germ Part I. Corn germ as a valuable source of protein
✍ Kulakova, E. V. ;Vainerman, E. S. ;Rogoshin, S. V. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 248 KB

## Abstract The proteins of flint corn germs of β€žMoldavanka oranzhevaya”︁ and β€žMoldavanka szoltaya”︁ varieties, and β€œMoldavsky 310” hybrid were studied. The principal part of the total proteins of the corn germ is represented basically by the water‐soluble fraction (82.3‐84.2%). Corn germs contain

RELATIVE PROTEIN VALUE OF DEFATTED CORN
RELATIVE PROTEIN VALUE OF DEFATTED CORN GERM FLOUR
✍ NANCY L. CANOLTY; BONNIE M. SCHOENBORNE; VALETA A. GREGG; RAYMOND V. HARING πŸ“‚ Article πŸ“… 1977 πŸ› Institute of Food Technologists 🌐 English βš– 160 KB