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Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs
White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing o...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648912/ https://ncbi.nlm.nih.gov/pubmed/26604367 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1953-6 |
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