Physicochemical properties of vitreous and floury endosperm flours in maize
Author:
Affiliation:
1. College of Agronomy Qingdao Agricultural University Qingdao China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1114
Reference38 articles.
1. Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat
2. Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and Composition
3. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour
4. Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches
5. Physicochemical properties of native and extruded maize flours in the presence of animal proteins
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