Corn steeping: Influence of time and lactic acid on isolation and thermal properties of starch

A semi-dent corn hybrid was laboratory batch-steeped at 52 °C in a sulfur dioxide solution (2500 ppm) and sulfur dioxide solution with lactic acid (2500 ppm SO2+0.5% v/v lactic acid) for various time intervals. Starch was laboratory wet milled and gelatinization characteristics were analyzed by diff...

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Detalles Bibliográficos
Autores principales: Pérez, Oscar E., Haros, Claudia Mónica
Publicado: 2001
Materias:
Agricultural products
Composition effects
Fatty acids
Starch
Thermodynamics
Corn steeping
Food processing
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v48_n3_p251_Perez
http://hdl.handle.net/20.500.12110/paper_02608774_v48_n3_p251_Perez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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