Effect of temperature and SO2 on the rates of water absorption of three maize hybrids-Reference-Cited by-同舟云学术

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Effect of temperature and SO2 on the rates of water absorption of three maize hybrids

Published:1995-01 Issue:4 Volume:25 Page:473-482
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Haros Monica,Viollaz Pascual E.,Suarez Constantino

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. A study of diffusion in solids of arbitrary shape, with application to the drying of the wheat kernel;Becker;J. Appl. Polym. Sci.,1959

2. On the absorption of liquid water by the wheat kernel;Becker;Cereal Chem.,1960

3. The significance of insoluble protein solubilization in corn steeping;Biss;Cereal Chem.,1988

4. Influence of commercial processing on composition and properties of corn zein;Boundy;Cereal Chem.,1967

5. Effect of the sulfurous acid steep in corn wet-milling;Cox;Cereal Chem.,1944

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1. Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion;Food Chemistry;2021-05

2. Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize ( Zea mays L.) hybrids;Journal of Food Processing and Preservation;2020-04-30

3. Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part I - Effect of freezing and drying conditions on water sorption and cooking time;International Journal of Food Science & Technology;2017-06-27

4. Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587);Journal of Cereal Science;2016-09

5. Effects of Different Reagent on the Separation of Starch and Protein in Corn Endosperm;Applied Mechanics and Materials;2014-09

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