Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour

E-ISSN： 1745-4549|42|1|jfpp.13372-jfpp.13372

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Instant Flour From Pigmented Maize

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 1, 2015-02 ,pp. : 38-46

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physical properties of biodegradable films from heat‐moisture‐treated rice flour and rice starch

STARCH / STAERKE, Vol. 67, Iss. 11-12, 2015-12 ,pp. : 1053-1060

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 53, Iss. 2, 2018-02 ,pp. : 296-303

John Wiley & Sons Inc

Access to resources Recommend Favorite

Two imbibition properties independently influence the cultivar-specific flooding tolerance of dried soybean seeds

Seed Science Research, Vol. 24, Iss. 1, 2014-02 ,pp. : 37-48

Cambridge University Press

Access to resources Recommend Favorite

Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 287-294

John Wiley & Sons Inc

Access to resources Recommend Favorite