Effect of ground corn steeping on starch properties

Article

Abstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C i

Palabras claves:

Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal properties

Autores:

Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.

Fuentes:

scopus