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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Библиографическая информация
Нумерация страниц
pp. 67-72
Другие темы
Maiz; Gelificacion; Coccion; Metodos; Gelification
Язык
турецкий
Примечание
Summaries (En, Tr)
6 graphs; 5 tables; 19 ref.
Переведенный заголовок
Farkli olum devresi ve pisirme yontemlerinin misir bulgurlarinin cirislenme ozelliklerine etkilerinin termoanalitik olarak belirlenmesi
Тип
Summary; Non-Conventional
1999-08-15
AGRIS AP
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