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Development of safflower protein
Journal of the American Oil Chemists' Society, 1979AbstractDevelopment of safflower protein and safflower protein isolate (SPI) containing as high as 95% protein (N×5.3) is described. SPI exhibits favorable nitrogen solubility, foaming, and bread‐baking properties. Composition of SPI and select functional properties may be altered by the choice of pH used to precipitate the extracted protein (5 or 6 ...
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Journal of the American Oil Chemists' Society, 1966
AbstractThe US safflower industry has matured in the relatively short period of 15 years to a position of stature in terms of stable oil prices, modern processing, and world‐wide distribution. This dry land crop is grown in rotation with barley, wheat, rice and other grains.
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AbstractThe US safflower industry has matured in the relatively short period of 15 years to a position of stature in terms of stable oil prices, modern processing, and world‐wide distribution. This dry land crop is grown in rotation with barley, wheat, rice and other grains.
openaire +2 more sources