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Food applications of corn germ protein products
Author(s) -
Inglett G. E.,
Blessin C. W.
Publication year - 1979
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/bf02671550
Subject(s) - germ , food science , wheat germ , food products , business , chemistry , microbiology and biotechnology , biology
Many convenience foods such as meat analogs, breakfast foods, and baked goods use ingredients prepared from cereal grains and their processed products. Among the most important new cereal protein products, corn germ protein products appear to have the greatest potential food markets.