Physical and biochemical properties of maize hardness and extrudates of selected hybrids

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4260-4269

  Lee, Kyung Min ^a   Bean, Scott R ^b   Alavi, Sajid ^c   Herrman, Timothy J ^a   Waniska, Ralph D ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

zeins; Disulfide formation; Extrudate property; Extrusion; Hydrophobicity; Maize hardness; Starch fragmentation; Zein

Indexed keywords

AMYLOSE; STARCH; VEGETABLE PROTEIN; ZEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYBRIDIZATION; MAIZE; PHYSICAL CHEMISTRY; SOLUBILITY;

AMYLOSE; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; HYBRIDIZATION, GENETIC; PLANT PROTEINS; SOLUBILITY; STARCH; ZEA MAYS; ZEIN;

ZEA MAYS;

EID: 33745739923     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053101v     Document Type: Article

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