Cinética de hidratação de grãos de milho transgênico e convencional e estudo de suas propriedades físico-químicas e tecnológicas
作者： Barbara Celuppi Marques
DOI:
关键词:
摘要:
参考文章(84)
Byron J Bocan, Jere E Freeman, Mukhtar Abdullah, Process for wet milling corn ,(1974)
R. Carl Hoseney, Principios de ciencia y tecnología de los cereales Acribia. ,(1991)
Pamela J. White, Lawrence Alan Johnson, Corn: Chemistry and Technology ,(2003)
E. Acevedo, M. A. Ortiz, V. Benavides, R. Bressani, Changes in Selected Nutrient Contents and in Protein Quality of Common and Quality-Protein Maize During Rural Tortilla Preparation Cereal Chemistry. ,vol. 67, pp. 515- 518 ,(1990)
Ferda Seyhan-Gürtaş, M. Mehmet Ak, E. Özgül Evranuz, Water Diffusion Coefficients of Selected Legumes Grown in Turkey As Affected by Temperature and Variety Turkish Journal of Agriculture and Forestry. ,vol. 25, pp. 297- 304 ,(2001)
D. Ramos-Rivera, D.F. Coral, A. Rosales-Rivera, P. Pineda-Gómez, Estudio de las propiedades termicas de harinas de maíz producidas por tratamiento térmico-alcalino Ingeniería y Ciencia. ,vol. 7, pp. 119- 142 ,(2011)
Robert W. Jugenheimer, Corn: Improvement, Seed Production, and Uses ,(1976)
Helge S. Kragh, Chemistry and Technology Wiley‐Blackwell. pp. 123- 127 ,(2009) , 10.1002/9781444310795.CH21
Maria Victória E. Grossmann, José Marcos G. Mandarino, Márcia Cristina Yabu, Chemical composition and functional properties of malted corn flours Brazilian Archives of Biology and Technology. ,vol. 41, pp. 0- 0 ,(1998) , 10.1590/S1516-89131998000200003
KENNETH H. HSU, A Diffusion Model with a Concentration‐Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking Journal of Food Science. ,vol. 48, pp. 618- 622 ,(1983) , 10.1111/J.1365-2621.1983.TB10803.X