Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 614-624

  Uarrota, Virgilio Gavicho ^a   Amante, Edna Regina ^a   Demiate, Ivo Mottin ^b   Vieira, Flavia ^c   Delgadillo, Ivonne ^c   Maraschin, Marcelo ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^c UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Amylose; ATR FTIR; Chemometrics; Maize landraces (Zea mays L.); Solubility; Starch; Viscosity

Indexed keywords

ZEA MAYS;

EID: 84866015027     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.005     Document Type: Article

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