Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours-Reference-Cited by-同舟云学术

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Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours

Published:2007-01 Issue:3 Volume:101 Page:938-946
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sandhu Kawaljit Singh,Singh Narpinder,Malhi Nachhattar Singh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Structure and composition;Alexander,1987

2. Factors affecting rapid visco analyzer curves for the determination of corn kernel hardness;Almeida-Dominguez;Journal of Cereal Science,1997

3. Official methods of analysis;AOAC,1990

4. Isolation and chemical composition of protein bodies and matrix proteins in corn endosperm;Christianson;Cereal Chemistry,1969

5. Examination of opaque mutants of maize by reversed-phase high-performance liquid chromatography and scanning electron microscopy;Dombrink-Knutzman;Journal of Cereal Science,1994

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