Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) under Various Steeping Conditions

Cereal Chemistry

Volumn 81, Issue 3, 2004, Pages 369-376

  Brandemarte, E A ^b   Franco, C M L ^a   Lopes Filho, J F ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; MILLING (MACHINING); SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

CONDITION; FACTORIAL EXPERIMENTAL DESIGN; MAIZE HYBRIDS; MAIZE STARCH; PHYSICOCHEMICAL PROPERTY; PROPERTY; PROTEIN CONTENTS; SWELLING POWER; THREE TEMPERATURE; WET MILLING PROCESS;

STARCH;

AMYLOSE; LACTIC ACID; STARCH; SULFUR DIOXIDE;

ARTICLE; FOOD INDUSTRY; FOOD PROCESSING; INTERMITTENT MILLING AND DYNAMIC STEEPING; MAIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS;

ZEA MAYS;

EID: 2342667388     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.3.369     Document Type: Article

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