Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|6|C1144-C1155

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.6, 2015-06, pp. : C1144-C1155

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