The effect of hybrid and growing environment on the rheological properties of starch and flour from maize (Zea mays L.) grain dried at four temperatures

International Journal of Food Science and Technology

Volumn 41, Issue SUPPL. 2, 2006, Pages 144-150

  Hardacre, Allan Keith ^a   Clark, Suzanne Margaret ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Environment; Gelatinisation; Genotype; Grain drying; Grain quality; Maize grain; Rheology

Indexed keywords

ZEA MAYS;

EID: 33751194424     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01471.x     Document Type: Article

References (16)

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