✦ LIBER ✦

Production of a food grade flour from defatted corn germ meal

✍ Scribed by R. BARBIERI; E. M. CASIRAGHI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

COMPOSITION OF THREE FOOD PRODUCTS CONTA

✍ C. W. BLESSIN; W. J. GARCIA; W. L. DEATHERAGE; J. F. CAVINS; G. E. INGLETT 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 455 KB

Use of Defatted Corn Germ Flour in Pasta

✍ M. LUCISANO; E. M. CASIRAGHI; R. BARBIERI 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 404 KB

RELATIVE PROTEIN VALUE OF DEFATTED CORN

✍ NANCY L. CANOLTY; BONNIE M. SCHOENBORNE; VALETA A. GREGG; RAYMOND V. HARING 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 160 KB

FOOD PRODUCTS FROM CORN GERM: EVALUATION

✍ H. W. GARDNER; G. E. INGLETT; W. L. DEATHERAGE; W. F. KWOLEK; R. A. ANDERSON 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 623 KB

Functionality of Defatted Corn Germ Prot

✍ C. S. LIN; J. F. ZAYAS 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 480 KB

A Process to Produce Light Colored Prote

✍ Y. R. CHOI; J. T. LAWHON; E. W. LUSAS 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 246 KB