Edible cottonseed flour by air classification of glanded seed: Cost analysis

A new, edible, 65%‐protein cottonseed flour having the characteristics of flour produced from glandless cottonseed has been prepared from milled, hexane‐extracted glanded cottonseed flakes by a simple, practical, economical air classification process. The product has physical and functional characte...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1982-11, Vol.59 (11), p.488-494
Hauptverfasser:	Decossas, K. M., Kadan, R. S., Spadaro, J. J., Ziegler, G. M., Freeman, D. W.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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