Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties-Reference-Cited by-同舟云学术

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

Published:2020-01-22 Issue:2 Volume:97 Page:404-415
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Hernández‐Becerra Ezequiel¹²,Contreras‐Jiménez Brenda¹²,Vuelvas‐Solorzano Alma³,Millan‐Malo Beatriz²,Muñoz‐Torres Carolina⁴,Oseguera‐Toledo Miguel E.²,Rodriguez‐Garcia Mario E.²^ORCID

Affiliation:

1. Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México

2. Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México

3. Ciencias de la Salud Universidad del Valle de México campus Querétaro Querétaro México

4. Centro de Geociencias Universidad Nacional Autónoma de México Querétaro México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10256

Reference34 articles.

1. Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

2. Malting characteristics of sorghum cultivars;Beta T.;Cereal Chemistry,1995

3. Alternatives to malt in brewing

4. Quantifying the sensitivity of barley seed germination to oxygen, abscisic acid, and gibberellin using a population-based threshold model

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