Effect of micronisation on the composition and properties of the flour from white, yellow and red maize

Food Technology and Biotechnology

Volumn 48, Issue 2, 2010, Pages 198-206

  Žilić, Sladana ^a   Šukalović, Vesna Hadži Tašković ^b   Milašinović, Marija ^a   Ignjatović Micić, Dragana ^a   Maksimovć, Milan ^c   Semenćenko, Valentina ^a  

^a Maize Research Institute 'Zemun Polje'   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c UNIVERSITY OF DEFENCE   (Serbia)

Author keywords

Antioxidants; Maize flour; Micronisation; Protein solubility; Viscosity

Indexed keywords

ANTIOXIDANT PROPERTIES; HIGH TEMPERATURE PROCESS; MAIZE (ZEA MAYS L.); MAIZE FLOUR; MICRONISATION; PROTEIN SOLUBILITY; TECHNOLOGICAL CHARACTERISTICS; TEMPERATURE TREATMENTS;

AMINO ACIDS; ANTIOXIDANTS; ELECTROMAGNETIC WAVES; PROTEINS; SOLUBILITY; VISCOSITY;

GRAIN (AGRICULTURAL PRODUCT);

ZEA MAYS;

EID: 77955037062     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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