Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize ( Zea mays L.) hybrids-Reference-Cited by-同舟云学术

Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize ( Zea mays L.) hybrids

Published:2020-04-30 Issue:7 Volume:44 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,Rangel‐Peraza Jesús Gabriel¹^ORCID,Sopade Peter Adeoye²³^ORCID

Affiliation:

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

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

3. Food Process Engineering ConsultantsAbeokuta Cottage Forest Lake QLD Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14509

Reference33 articles.

1. Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)

2. Modelling the water absorption characteristics of different maize (Zea Mays L.) types during soaking;Afolabi T. J.;Chemical and Process Engineering Research,2014

3. Ozonation of Adzuki beans ( Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

4. Modeling the hydration step of the rice ( Oryza sativa ) parboiling process

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