Thermoanalytical determination of the effects of different maturation stage and cooking methods on the gelatinization characteristics of corn bulgurs
1996
Certel, M. (Akdeniz Univ., Faculty of Agriculture, Antalya (Turkey). Div. of Food Science and Technology)
In this study, the gelatinization characteristics and their variations in bulgurs obtained with three different methods from a hard-seeded corn variety were determined by using a Differential Scanning Calorimeter (DSC) and compared with those of the same corn variety without any heat treatment
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