Effect of micronization of maize grains on shelf-life of flour
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DOI: 10.1111/jfpp.13195
Abstract: The efficacy of micronization of maize (Arjun, EH-434042) in inactivating enzymes responsible for lipid degradation and extending the shelf-life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation… read more here.
Keywords: micronization; storage; micronization maize; shelf life ... See more keywords