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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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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Thakur, Sheetal, Singh, Narpinder, Kaur, Amritpal
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2017
Ämnen:
Länkar: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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