Comparison between alkali and conventional corn wet-milling : 100-g procedures
- Author
- ECKHOFF, S. R1 ; DU, L1 2 ; YANG, P1 ; RAUSCH, K. D1 ; WANG, D. L1 ; LI, B. H1 ; TUMBLESON, M. E3
[1] Department of Agricultural Engineering, University of Illinois, Urbana, IL 61801, United States
[2] Corn Products International, 6500 Archer Avenue, Bedford Park, IL 60501-1933, United States
[3] Department of Veterinary Biosciences, College of Veterinary Medicine, University of Illinois, Urbana, IL 61801, United States - Source
Cereal chemistry. 1999, Vol 76, Num 1, pp 96-99 ; ref : 29 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon maïs Etude comparative Maïs Mouture Optimisation Procédé fabrication Procédé voie humide Rendement Sodium Hydroxyde Solution basique Soufre dioxyde
- Keyword (en)
- Corn starch Comparative study Corn Grain milling Optimization Manufacturing process Wet process Yield Sodium Hydroxides Basic solution Sulfur dioxide
- Keyword (es)
- Almidón maíz Estudio comparativo Maiz Molienda Optimización Procedimiento fabricación Procedimiento vía húmeda Rendimiento Sodio Hidróxido Solución básica Dióxido sulfúrico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1700945
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM.1999.76.1.96 
https://dx.doi.org/10.1094/CCHEM.1999.76.1.96
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