Effect of steeping time on the starch properties from ground whole corn

Journal of Food Engineering

Volumn 60, Issue 3, 2003, Pages 281-287

  Perez, Oscar E ^a   Haros, Monica ^b   Suarez, Constantino ^a   Rosell, Cristina M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ground corn; Starch; Thermal properties; Wet milling

Indexed keywords

ANNEALING; COMMINUTION; ENTHALPY; GELATION; PH; PROTEINS;

WET MILLING;

STARCH;

ZEA MAYS;

EID: 0041491350     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00049-9     Document Type: Article

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