Batch steeping of corn: Effects of adding lactic acid and sulfur dioxide at different times on starch yields, protein contents, and starch pasting properties

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 600-605

  Singh, V ^a,b   Haken, A E ^a   Dowd, M K ^c   Niu, Y X ^a   Zou, S H ^a   Eckhoff, S R ^a  

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

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

INDICATORS (CHEMICAL); LACTIC ACID; PROTEINS; STARCH;

COMMERCIAL HYBRIDS; CORN STARCH; LARGE-SCALES; MILLING PROCEDURES; PASTING PROPERTY; PROTEIN CONTENTS; RESIDUAL PROTEINS; STARCH PASTING; WET MILLING;

SULFUR DIOXIDE;

LACTIC ACID; PROTEIN; STARCH; SULFUR DIOXIDE;

ARTICLE; CHEMICAL PROCEDURES; CHEMICAL REACTION; CORN; FOOD ANALYSIS; HYBRID; REACTION ANALYSIS;

ZEA MAYS;

EID: 0032858250     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.600     Document Type: Article

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