The physicochemical and pasting properties of purple corn flour ground by a novel low temperature impact mill
Xiaojuan Guo, Xuemei He, Taotao Dai, Wei Liu, Ruihong Liang, Jun Chen, Chengmei Liu
Topics & Concepts
IngredientGrindingFood scienceStarchRetrogradation (starch)Particle sizeRice flourParboilingMicrostructurePalatabilityChemistryMaterials scienceRaw materialComposite materialPhysical chemistryOrganic chemistryAmyloseFood composition and propertiesMicrobial Inactivation MethodsMicroencapsulation and Drying Processes