Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Journal of Food Science

Volumn 80, Issue 6, 2015, Pages C1144-C1155

  Thakur, Sheetal ^a   Kaur, Amritpal ^a   Singh, Narpinder ^a   Virdi, Amardeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Dry milling; Particle size; Pasting; Protein; SDS PAGE; Waxy corn; Yellow pigment content (YPC)

Indexed keywords

ZEA MAYS;

FAT INTAKE; PROTEIN INTAKE; WAX;

ANALYSIS; CEREAL; CHEMISTRY; CLASSIFICATION; COLOR; COMPARATIVE STUDY; DIET; FAT INTAKE; FLOUR; FOOD INDUSTRY; HUMAN; MAIZE; PARTICLE SIZE; PIGMENTATION; PROTEIN INTAKE; SPECIES DIFFERENCE; VISCOSITY;

COLOR; DIET; DIETARY FATS; DIETARY PROTEINS; EDIBLE GRAIN; FLOUR; FOOD-PROCESSING INDUSTRY; HUMANS; PARTICLE SIZE; PIGMENTATION; SPECIES SPECIFICITY; VISCOSITY; WAXES; ZEA MAYS;

EID: 84930927231     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12895     Document Type: Article

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