Effects of protein removal on the physicochemical properties of waxy maize flours

Starch/Staerke

Volumn 64, Issue 11, 2012, Pages 874-881

  Lu, Dalei ^a   Lu, Weiping ^a  

^a YANGZHOU UNIVERSITY   (China)

Author keywords

Physicochemical property; Protein removal; Waxy maize flour

Indexed keywords

CRYSTALLINITIES; GENOTYPIC DIFFERENCES; LIGHT TRANSMITTANCE; ONSET TEMPERATURE; PASTING TEMPERATURE; PEAK VISCOSITIES; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; PROTEIN REMOVAL; STARCH GRANULES; SWELLING POWER; WAXY MAIZE;

GELATION; GRAIN (AGRICULTURAL PRODUCT); PROTEINS; VISCOSITY; X RAY DIFFRACTION;

STARCH;

EID: 84867833123     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200038     Document Type: Article

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