Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)
Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompanied by the modification of the nutritional,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300569 |