Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting

Article

Abstract: The three main underutilized maize types from the Andean region have specialty floury and sweet kern

Palabras claves:

color space, Cutting force, floury maize, Internal porosity, Kernel volume, microwave toasting

Autores:

Jenny Ruales, Nelly Lara

Fuentes:

scopus