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Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting
ArticleAbstract: The three main underutilized maize types from the Andean region have specialty floury and sweet kernPalabras claves:color space, Cutting force, floury maize, Internal porosity, Kernel volume, microwave toastingAutores:Jenny Ruales, Nelly LaraFuentes:scopusVariables 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