Physical, chemical and wet‐milling properties of commercial white maize hybrids cultivated in México-Reference-Cited by-同舟云学术

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Physical, chemical and wet‐milling properties of commercial white maize hybrids cultivated in México

Published:2019-05-08 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Uriarte‐Aceves Perla Marysol¹^ORCID,Sopade Peter Adeoye²³^ORCID,Rangel‐Peraza Jesús Gabriel¹^ORCID

Affiliation:

1. Tecnológico Nacional de México, Instituto Tecnológico de Culiacán Culiacán México

2. Department of Food Science and Engineering, School of Agricultural Sciences Xichang University Xichang China

3. Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane Forest Lake Queensland Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13998

Reference31 articles.

1. Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance

2. Relationship Between Corn Vitreousness and Ruminal In Situ Starch Degradability

3. Improvements to laboratory-scale maize wet-milling procedures

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1. Kernel properties related to carotenoid release during in vitro gastrointestinal digestion in commercial dent maize hybrids;Food Chemistry;2024-03

2. Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties;Journal of Cereal Science;2023-11

3. Trends in Sieving and Its Applications in Cereals. A Literature Review;Frontiers in Sustainable Food Systems;2022-07-08

4. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties;Journal of Cereal Science;2021-09

5. Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting;Journal of Cereal Science;2021-09

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