Oat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products.
No takes yet. Share an insight, caveat, or question.
Cluskey et al. (1979) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: