Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential
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Title
Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential
Authors
Keywords
Corn, Gluten-free muffins, Pasting, Polyphenols, Texture
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 55, Issue 6, Pages 2334-2343
Publisher
Springer Nature
Online
2018-05-03
DOI
10.1007/s13197-018-3171-5
References
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