Effect of protease addition on starch recovery from steeped sorghum and maize

Starch/Staerke

Volumn 56, Issue 8, 2004, Pages 371-378

  Mezo Villanueva, Martha ^a   Serna Saldívar, Sergio O ^b,c  

^a Ingredientes Kerry de Mex SA de CV   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^c Departamento de Tecnología   (Mexico)

Author keywords

Protease; Sorghum starch; Viscoamylograph properties; Wet milling

Indexed keywords

SORGHUM STARCH; VISCOAMYLOGRAPH PROPERTIES; WET MILLING;

CROPS; ENZYMES; GRAIN (AGRICULTURAL PRODUCT); LIME; LOW TEMPERATURE EFFECTS; MILLING (MACHINING); PH EFFECTS; PHENOLS; SULFUR DIOXIDE;

STARCH;

FRAXINUS; ZEA MAYS;

EID: 4444282662     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200300264     Document Type: Article

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