Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)-Reference-Cited by-同舟云学术

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Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)

Published:2016-09 Issue: Volume:71 Page:93-98
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Marques Barbara Celuppi,de Matos Jorge Luiz Mario,Jorge Regina Maria Matos^ORCID

Funder

REUNI

CAPES

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.);Abu-Ghannam;J. Food Eng.,1997

2. Métodos físico-químicos para análise de alimentos;Adolfo Lutz Institute,2008

3. Modelling the water absorption characteristics of different maize (Zea Mays L.) types during soaking;Afolabi;Chem. Process Eng. Res.,2014

4. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC. Association of Official Analytical Chemists,1995

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