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Oilseed flour for human food
Author(s) -
Bastiaens F. G.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02605710
Subject(s) - food science , food processing , microbiology and biotechnology , biology
Methods of producing oilseed flours, primarily soybean flours, for human consumption are reviewed. Differences between processing for human food and for animal feed are described.