Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives
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DOI: 10.1007/s13197-018-3337-1
Abstract: Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different… read more here.
Keywords: guar gum; flour using; xanthan gum; pasting properties ... See more keywords