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Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties
The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest L* and b* value, while red-pigmented corn grains had the highest a* value. Higher accumulation of K, Mg, Na and Ca mine...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2017
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602993/ https://ncbi.nlm.nih.gov/pubmed/28974814 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2775-5 |
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