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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...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2015
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| Gaiak: | |
| Sarrera elektronikoa: | 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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