Effect of micronisation on the composition and properties of the flour from white, yellow and red ma...
Effect of micronisation on the composition and properties of the flour from white, yellow and red maize
About this item
Full title
Author / Creator
Publisher
Sveuciliste U Zagrebu
Journal title
Language
English
Formats
Publication information
Publisher
Sveuciliste U Zagrebu
Subjects
More information
Scope and Contents
Contents
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of to...
Alternative Titles
Full title
Effect of micronisation on the composition and properties of the flour from white, yellow and red maize
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_c824c4d5883d4b2e99cf202f98cce0de
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_c824c4d5883d4b2e99cf202f98cce0de
Other Identifiers
ISSN
1330-9862
E-ISSN
1334-2606
