Effect of corn wet-milling conditions (sulfur dioxide, lactic acid, and steeping temperature) on starch functionality

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作者：
Shandera, D.L. [1 ]
Jackson, D.S. [2 ]
机构：
[1] Cereal/Oilseed Sci. Technol. Lab., Dept. of Food Science and Technology, University of Nebraska-Lincoln, United States
[2] Cereal/Oilseed Sci. Technol. Lab., Dept. of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919, United States
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Cereal Chemistry | / 73卷 / 05期
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页码：632 / 637
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