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- Nielsen, H.C.; Wall, J.S.; Inglett, G.E.
- Cereal chemistry 1979 v.56 no.3 pp. 144
- corn flour; corn; wet milling; corn germ; protein content; amino acid composition; lysine; fiber content; food processing; ash content; carbohydrate composition; corn starch; pentoses; cellulose
- ... Flour containing 30% protein, 5.9% lysine, generous amount of food fiber and a good balance of other essential amino acids was prepared from wet-mill corn germ. It represented the upgrading of a present feed by-product to a product with potentially valuable food uses. To prepare the flour, dried wet-mill corn germ was first aspirated to remove the hull and, after flaking, fat was removed by solven ...
- Dintzis, F.R.; Legg, L.M.; Deatherage, W.L.; Baker, F.L.; Inglett, G.E.; Jacob, R.A.; Reck, S.J.; Munoz, J.M.; Klevay, L.M.; Sandstead, H.H.; Shuey, W.C.
- Cereal chemistry 1979 v.56 no.3 pp. 123
- wheat bran; corn bran; soybeans; bran; soybean hulls; dietary fiber; digestion; digestibility; defecation; feces; humans
- ... Initial studies showed some changes in composition and morphology of brans of AACC wheat (a soft white wheat), dry milled corn and soybean hull after passage through the human alimentary tract. These materials are incorporated in bread to provide the major food fiber component of a controlled diet. They were retrieved as identifiable particles from lyophilized feces of 5 healthy volunteers, analyz ...