Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping Process (IMDS) for a Brazilian corn hybrid

Cereal Chemistry

Volumn 79, Issue 1, 2002, Pages 120-124

  Manzoni, M S J ^a   Kronka, S N ^a   Lopes Filho, J F ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; MILLING (MACHINING); PROTEINS; SULFUR DIOXIDE;

BREAK DOWN; CONDITION; CORN HYBRIDS; FACTORIAL EXPERIMENTAL DESIGN; PERCENTAGE POINTS; PRODUCT PRODUCTION; PROTEIN NETWORK; SO 2 CONCENTRATION; STRUCTURAL PROTEINS; WET MILLING PROCESS;

STARCH;

GLUTEN; LACTIC ACID; STARCH; SULFUR DIOXIDE;

ARTICLE; BRAZIL; CONCENTRATION (PARAMETERS); CORN; FOOD PROCESSING; FOOD QUALITY; GERM CELL; PROTEIN DEGRADATION; TEMPERATURE DEPENDENCE;

ZEA MAYS;

EID: 0036140346     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.1.120     Document Type: Article

References (31)

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