Application of Protease and High-Intensity Ultrasound in Corn Starch Isolation from Degermed Corn Flour
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, Fayetteville, AR 72704.
2. Corresponding author. Phone: 479-575-3871. Fax: 479-575-6936. E-mail: yjwang@uark.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference18 articles.
1. A Novel Enzyme Application for Corn Wet Milling
2. A New Method to Short the Steeping Period of Corn Grains
3. Use of Proteases to Reduce Steep Time and SO2Requirements in a Corn Wet-Milling Process
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