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Underutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel
ArticleAbstract: Toasting in a pan is a household activity to make ready-to-eat maize using the whole kernels of undePalabras claves:Crystallite size, Intrinsic viscosity, Maize kernel, MICROWAVE, Raman, ToastingAutores:Debut Alexis, Iván Chango, Jenny Ruales, Karla Sofía Vizuete Armendáriz, Karla Vizuete, Nelly Lara, Orlando Campaña, Orlando Campaña Cruz, Romero Hugo, Villacréz E.Fuentes:googlescopusVariables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types
ArticleAbstract: BACKGROUND: Three main maize types with specialty kernels are used to make ready-to-eat maize by traPalabras claves:floury maize, kernel dimensions, MICROWAVE, sweet maize, toasted kernel, Water lossAutores:Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopus