Effect of Steeping Corn with Lactic Acid on Starch Properties
Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at different steeping times (8, 16, 24, 32, and 40 hr) were investigated. Corn kemels were steeped at 52°C with 0.2% (w/v) SO 2 and with and without 0.5% (v/v) lactic acid. The isolated starch obtained by c...
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| Autores principales: | Haros, Claudia Mónica, Pérez, Oscar E. |
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| Publicado: |
2004
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v81_n1_p10_Haros http://hdl.handle.net/20.500.12110/paper_00090352_v81_n1_p10_Haros |
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