Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1330-1335

  Román, Laura ^a   Martínez, Mario M ^a   Rosell, Cristina M ^b   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Maize flour; Microwave treatment; Moisture content; Physicochemical properties

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; MICROWAVE HEATING; MICROWAVES; MOISTURE; PARTICLES (PARTICULATE MATTER); STARCH; VISCOSITY; X RAY DIFFRACTION ANALYSIS;

AMYLOSE-LIPID COMPLEX; CRYSTALLINE STRUCTURE; FUNCTIONAL PROPERTIES; MAIZE FLOUR; MICROWAVE TREATMENT; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; STARCH CRYSTALLINITY;

MICROWAVE IRRADIATION;

EID: 84939958558     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1493-0     Document Type: Article

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