ロード中...
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...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|