Factors affecting the alkaline cooking performance of selected corn and sorghum hybrids

Cereal Chemistry

Volumn 87, Issue 6, 2010, Pages 524-531

  Johnson, Weston B ^a,b   Ratnayake, Wajira S ^a   Jackson, David S ^a,b   Lee, Kyung Min ^c   Herrman, Timothy J ^c   Bean, Scott R ^d   Mason, Stephen C ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b University of Nebraska Lincoln Agricultural Research Division   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

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

Author keywords

[No Author keywords available]

Indexed keywords

ABRASIVES; HARDNESS; MOISTURE DETERMINATION; PROTEINS; STARCH;

ALKALINE COOKING; CORN (ZEA MAYS L.); CRISTALLINITY; PERFORMANCE; PROTEIN CONTENTS; RELATIVE CRYSTALLINITY; SAMPLE SETS; SORGHUM BICOLOR (L.) MOENCH; STARCH CONTENTS; STARCH PROPERTIES;

MOISTURE;

SORGHUM BICOLOR; ZEA MAYS;

EID: 78649775800     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-06-10-0087     Document Type: Article

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