Storage influence on the functional, sensory and keeping quality of quality protein maize flour-Reference-Cited by-同舟云学术

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

Published:2012-08-28 Issue:11 Volume:51 Page:3154-3162
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Shobha D.,kumar H. V. Dileep,Sreeramasetty T. A.,Puttaramanaik ,Gowda K. T. Pandurange,Shivakumar G. B.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0788-7.pdf

Reference45 articles.

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3. AOAC (2000) Official methods of analysis, 14th edn. Association of Official Analytical Chemists, Washington

4. Beuchat LR (1977) Functional and electrophorotic characteristics of succinylated peanut flour proteins. J Agric Food Chem 25:258–261

5. Bressani R, Benavides V, Acevedo E, Ortiz MA (1990) Changes in selected nutritient content and in protein quality of common and quality protein maize during tortilla preparation. Cereal Chem 67(6):515–518

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