Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties
The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studiedat temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data wellfor all three cultivars. The chemical composition of the...
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| Опубліковано в:: | Ciência e Tecnologia de Alimentos |
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| Автори: | , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Предмети: | |
| Онлайн доступ: | https://www.redalyc.org/articulo.oa?id=395940094013 |
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