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Journal of the American Oil Chemists Society

, Volume 47, Issue 10, pp 398–401 | Cite as

Oilseed proteins. Present utilization patterns

  • M. D. Wilding
Technical

Keywords

Protein Source Oilseed Protein Advantage Texture Bakery Item Ground Meat Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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    Pellet, K., Soybean Dig. (Blue Book Issue)28, 44 (1968).Google Scholar
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    Eley, C. P., USDA ERS-388, August 1968 (Reprinted from the Marketing & Transportation Situation August 1968).Google Scholar
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    Milleville, H. P., Food Process.24 (No. 11), 109 (1963).Google Scholar
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    Pietraszek, G., Nat. Provisioner151 (No. 19), 16 (1963).Google Scholar
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    Thulin, W. W., and S. Kuramoto, Food Technol.21 (No. 2), 64 (1967).Google Scholar
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    Pellet, K., Soybean Dig.29 (No. 9), 40 (1969).Google Scholar
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    McCormick, R., Food Prod. Develop.1 (No. 1) 35 (1967).Google Scholar
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    Martin, R. E., and D. V. LeClair, Food Eng.39 (No. 4), 66 (1967).Google Scholar
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    Milleville, A. P., Food Process.28 (Nov. 7), 48 (1967).Google Scholar
  10. 10.
    Dethmers, E. E., Food Prod. Develop.2 (No. 5), 23 (1968).Google Scholar

Copyright information

© The American Oil Chemists' Society 1970

Authors and Affiliations

  • M. D. Wilding
    • 1
  1. 1.Research and Development CenterSwift & CompanyOak Brook

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