Effect of Steeping Corn with Lactic Acid on Starch Properties-Reference-Cited by-同舟云学术

Effect of Steeping Corn with Lactic Acid on Starch Properties

Published:2004-01 Issue:1 Volume:81 Page:10-14
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Haros Mónica¹²,Perez Oscar E.³,Rosell Cristina M.¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 - Burjassot, Valencia, Spain.

2. Corresponding author. E-mail: mharos@iata.csic.es.

3. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 - Buenos Aires, Argentina.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference35 articles.

1. Rheological Properties of Acidified and UV-Irradiated Starches

2. Functional properties of sour cassava (Manihot utilissima) starch: Polvilho azedo

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