Protein-enriched spaghetti fortified with corn gluten meal

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3906-3910

  Wu, Y V ^a   Hareland, G A ^b   Warner, K ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Corn gluten meal; Protein; Sensory evaluation; Spaghetti

Indexed keywords

GLUTEN;

ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; COOKING; CORN; DIET SUPPLEMENTATION; FLAVOR; HUMAN; NUTRITION; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN INTAKE; QUALITY CONTROL; STANDARD; TASTE;

COOKERY; DIETARY PROTEINS; FOOD, FORTIFIED; GLUTEN; HUMANS; NUTRITIVE VALUE; QUALITY CONTROL; TASTE; ZEA MAYS;

ZEA MAYS;

EID: 0034838411     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010426c     Document Type: Article

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