A response surface analysis of the aqueous leaching of amylose from maize starch
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DOI: 10.1016/j.foodhyd.2016.09.006
Abstract: A response surface analysis with a face centered central composite design was implemented to study the effect of maize (Zea mays L.) starch concentration (3.0–7.0% w/v) and leaching temperature (LT, 70–90 °C) on aqueous leaching of… read more here.
Keywords: maize starch; response surface; purity; leaching amylose ... See more keywords