Intermittent milling and dynamic steeping process for corn starch recovery

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 633-638

  Lopes Filho, J F ^a   Buriak, P ^b   Tumbleson, M E ^c   Eckhoff, S R ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; CRACKS; HYDRATION; LACTIC ACID; MILLING (MACHINING); PARTICLE SIZE; SLEEP RESEARCH; SULFUR DIOXIDE; VISCOSITY;

COMMERCIAL GRADE; CONDITION; CORN STARCH; HIGHEST TEMPERATURE; IMMERSION IN WATERS; PARTICLES SIZES; ROLLER MILLS; SOAK TEMPERATURE; SOAK TIME; STARCH RECOVERY;

STARCH;

ZEA MAYS;

EID: 0030669485     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.633     Document Type: Article

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