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You searched for: Journal Cereal chemistry Remove constraint Journal: Cereal chemistry Publication Year 2000 Remove constraint Publication Year: 2000 Source 2000 v.77 no.5 Remove constraint Source: 2000 v.77 no.5 Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Accessibility of amino groups in gluten proteins studied by a combination of chemical labeling and immunochemical detection

Author:
Scardone, D.; Forlani, F.; Cerletti, P.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 602-606
ISSN:
0009-0352
Subject:
wheat gluten
Abstract:
... The accessibility of primary amino groups to an external probe in durum wheat gluten proteins in the flour itself, and after the extraction and separation of gluten proteins, was studied by labeling the free amino groups with the hemisuccinate of 2-(2,4-dichlorophenyl)-3-(1H-1,2,4-triazol-1-yl) propanol (FF18) and evidencing the label immunochemically. Within the flour, the amino groups were less ...
DOI:
10.1094/CCHEM.2000.77.5.602

2. Adsorption studies of interaction between water-extractable nonstarch polysaccharides and prolamins in cereals

Author:
Elofsson, U.; Eliasson, A.C.; Wahlgren, M.; Loosveld, A.M.A.; Courtin, C.M.; Delcour, J.A.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 679-684
ISSN:
0009-0352
Subject:
adsorption; arabinogalactans; arabinoxylan; gliadin; ionic strength; pH; prolamins; rye; silica; wheat
Abstract:
... Adsorption of cereal storage protein and nonstarch polysaccharides onto methylated silica surfaces, as measured by ellipsometry, was used to study possible interactions between those components. All fractions, rye secalin, wheat gliadin, rye arabinoxylan, and wheat arabinogalactan peptide, were surface-active to some degree. Sequential adsorption of rye arabinoxylan and wheat arabinogalactan pepti ...
DOI:
10.1094/CCHEM.2000.77.5.679

3. Chalky and translucent rice grains differ in starch composition and structure and cooking properties

Author:
Lisle, A.J.; Martin, M.; Fitzgerald, M.A.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 627-632
ISSN:
0009-0352
Subject:
Oryza sativa
Abstract:
... Chalk is an important quality characteristic in rice and occurs most commonly when high temperatures are experienced during grain development. The aims of this report are to determine whether chalk affects cooking quality and to attempt to explain the effects on the basis of starch and protein in chalky and translucent grains. Three cultivars of rice were grown in the glasshouse at either 38/21 de ...
DOI:
10.1094/CCHEM.2000.77.5.627

4. Characterization of oat endoproteinases that hydrolyze oat globulins

Author:
Mikola, M.; Jones, B.L.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 572-577
ISSN:
0009-0352
Subject:
Avena sativa
Abstract:
... During the germination of oats, the major seed storage proteins (globulins) are hydrolyzed by endoproteinases. We have used two methods to characterize these endoproteinases. A qualitative PAGE method that used oat globulins as gel-incorporated substrates was used to determine which enzymes hydrolyzed the globulins. The proteolytic hydrolysis products were studied by hydrolyzing the globulins in v ...
DOI:
10.1094/CCHEM.2000.77.5.572

5. Characterization of the 1B-type omega-gliadins from Triticum aestivum cultivar butte

Author:
DuPont, F.M.; Vensel, W.H.; Chan, R.; Kasarda, D.D.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 607-614
ISSN:
0009-0352
Subject:
wheat; Triticum aestivum; gliadin; food composition; protein composition
Abstract:
... omega-Gliadins were purified from wheat (Triticum aestivum L. 'Butte') flour and characterized. Although reversed-phase HPLC (RP-HPLC) separated the 1B-encoded omega-gliadins into two fractions, 1B1 and 1B2, these fractions had nearly identical amino acid compositions, three similar protein bands in SDS-PAGE, 10 similar spots in two-dimensional PAGE, and two similar N-terminal amino acid sequences ...
DOI:
10.1094/CCHEM.2000.77.5.607

6. Characterization of thiamin-binding protein from wheat germ

Author:
Adachi, T.; Watanabe, K.; Mitsunaga, T.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 578-581
ISSN:
0009-0352
Subject:
Helianthus annuus; Triticum aestivum; arginine; buckwheat; cysteine; dissociation; glutamic acid; glutamine; methionine; molecular weight; pH; phosphates; rice; seeds; thiamin; tryptophan; tyrosine; wheat germ
Abstract:
... A thiamin-binding protein was isolated from wheat germ (Triticum aestivum). Its molecular mass was estimated as 120,000 Da consisting of two 56,000-subunits. The protein contained a large amount of glutamine or glutamic acid (15.4 mol%), arginine (12.5 mol%), and glycine (12.0 mol%). The levels of tyrosine, methionine, tryptophan, and cysteine in the protein were low. Optimum pH for its thiamin-bi ...
DOI:
10.1094/CCHEM.2000.77.5.578

7. Comparison of coarse and fine corn fiber for corn fiber gum yields and sugar profiles

Author:
Singh, V.; Doner, L.W.; Johnston, D.B.; Hicks, K.B.; Eckhoff, S.R.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 560-561
ISSN:
0009-0352
Subject:
corn
DOI:
10.1094/CCHEM.2000.77.5.560

8. Effect of broken corn levels on water absorption and steepwater characteristics

Author:
Wang, D.; Eckhoff, S.R.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 525-528
ISSN:
0009-0352
Subject:
corn
Abstract:
... Broken corn created by grounding sound corn kernels was added back at levels of 0, 4, 8, 12, or 16%, by weight, to whole kernels of three corresponding hybrids: FR27 X FRMo17 (a soft endosperm corn), FR618 X FR600 (a medium-hard endosperm corn), and FR618 X LH123 (a hard endosperm corn). The samples had been dried from 28% moisture content to 15% moisture content either by using ambient air at app ...
DOI:
10.1094/CCHEM.2000.77.5.525

9. Effect of moisture content and temperature on respiration rate of rice

Author:
Dillahunty, A.L.; Siebenmorgen, T.J.; Buescher, R.W.; Smith, D.E.; Mauromoustakos, A.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 541-543
ISSN:
0009-0352
Subject:
Oryza sativa; air; carbon dioxide; cultivars; jars; models; respiratory rate; rough rice; temperature; water content
Abstract:
... One cause of yellowing or stackburn of rice may be elevated respiration rates caused by storage at either high moisture content (MC) or temperature. The effect of MC and temperature on the respiration rate of Oryza sativa L. 'Bengal' and 'Cypress' rice harvested in the fall of 1998 was investigated. For respiration rate measurement of rough rice at different temperatures, rice samples at high, med ...
DOI:
10.1094/CCHEM.2000.77.5.541

10. Effect of partial gelatinization and lipid addition on alpha-amylolysis of barley starch granules

Author:
Lauro, M.; Poutanen, K.; Forssell, P.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 595-601
ISSN:
0009-0352
Subject:
amylopectin; amylose; barley starch; gelatinization; granules; heat; hydrolysis; lipids; microstructure; starch granules
Abstract:
... The effect of partial gelatinization with and without lipid addition on the granular structure and on alpha-amylolysis of large barley starch granules was studied. The extent of hydrolysis was monitored by measuring the amount of soluble carbohydrates and the amount of total and free amylose and lipids in the insoluble residue. Similarly to the alpha-amylolysis of native large barley starch granul ...
DOI:
10.1094/CCHEM.2000.77.5.595

11. Effect of rice blast and sheath blight on physical properties of selected rice cultivars

Author:
Candole, B.L.; Siebenmorgen, T.J.; Lee, F.N.; Cartwright, R.D.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 535-540
ISSN:
0009-0352
Subject:
Magnaporthe grisea; Thanatephorus cucumeris; adverse effects; blast disease; blight; bulk density; cultivars; grain yield; inflorescences; milling quality; rough rice; seeds; water content
Abstract:
... Observations in 1997 indicated a significant reduction in kernel bulk density and head rice yield of rice cultivar LaGrue due to blast (Pyricularia grisea). A more detailed study on rice cultivar M202 in 1998 confirmed such observations but it also showed negative effects of blast on other physical properties of rice. Rough rice from blast-infected panicles was drier by 7-10 percentage points and ...
DOI:
10.1094/CCHEM.2000.77.5.535

12. Effect of various acids and sulfites in steep solution on yields and composition of corn fiber and corn fiber oil

Author:
Singh, V.; Moreau, R.A.; Haken, A.E.; Hicks, K.B.; Eckhoff, S.R.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 665-668
ISSN:
0009-0352
Subject:
corn
Abstract:
... The addition of six acids (organic and inorganic) and four sulfite compounds (including gaseous SO2) during the conventional corn wet-milling steeping process of two yellow dent corn hybrids were evaluated for the effect on corn fiber yield, corn fiber oil yield, and the composition of three phytosterol compounds (ferulate phytosterol esters (FPE), free phytosterols (St), and phytosterol fatty acy ...
DOI:
10.1094/CCHEM.2000.77.5.665

13. Effects of commercial processing on antioxidants in rice bran

Author:
Lloyd, B.J.; Siebenmorgen, T.J.; Beers, K.W.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 551-555
ISSN:
0009-0352
Subject:
antioxidants; fruits; milling; oryzanol; rice; rice bran; seeds; tocopherols; tocotrienols
Abstract:
... Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam-extruded to form a stabilized rice bran pellet that is storage-safe prior to oil extraction. Each of these rice bran intermed ...
DOI:
10.1094/CCHEM.2000.77.5.551

14. Effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat barn and oat flakes

Author:
Ekholm, P.; Virkki, L.; Ylinen, M.; Johansson, L.; Varo, P.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 562-566
ISSN:
0009-0352
Subject:
ascorbic acid; barns; calcium; chelating agents; citric acid; dialysis; dietary fiber; enzymes; glucose; iron; magnesium; malic acid; manganese; minerals; oat bran; oats; potassium; proteins; solubility; solubilization; starch; xylitol; zinc
Abstract:
... The solubility of mineral elements from oat bran and flake samples was studied by a method using equilibrium dialysis after enzymatic digestion of starch and proteins. The effects of six potential chelating agents common in food were tested on the solubility of mineral elements. The minerals studied were calcium, magnesium, iron, manganese, zinc and potassium, and the chelating agents were citric, ...
DOI:
10.1094/CCHEM.2000.77.5.562

15. Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography

Author:
Morel, M.H.; Dehlon, P.; Autran, J.C.; Leygue, J.P.; Bar-L'Helgouac'h, C.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 685-691
ISSN:
0009-0352
Subject:
ambient temperature; dough; energy; heat treatment; high performance liquid chromatography; protein content; protein solubility; proteinases; proteins; ultrasonics; wheat flour
Abstract:
... The size-exclusion (SE) HPLC profile of total protein extract obtained by sonication of flour samples at ambient temperature showed marked instability on reinjection. Instability was related to the presence of flour proteases that were inactivated by thermal treatment of flour samples at 60 degrees C. Extraction of flour protein by sonication was a function of ultrasonic energy (sonication time X ...
DOI:
10.1094/CCHEM.2000.77.5.685

16. Evaluation of compatibility of rice starch and pectins by glass transition and sub-Tg endotherms and the effect of compatibility on gel viscosity and water loss

Author:
Lai, Y.C.; Sung, P.H.; Chien, J.T.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 544-550
ISSN:
0009-0352
Subject:
chemical structure; differential scanning calorimetry; esterification; gels; glass transition; glass transition temperature; heat; hydrophilicity; inosine monophosphate; pectins; rice starch; viscosity
Abstract:
... Differences in molecular structure and hydrophilicity may affect the compatibility of food components in a highly concentrated solution. Mixtures of TNuS19 rice starch (RS) and pectins with three different degrees of esterification (22, 64, and 92%) were used as a model system to evaluate the components' compatibility in a low-moisture system. When analyzed individually by differential scanning ca ...
DOI:
10.1094/CCHEM.2000.77.5.544

17. Hybrid variability and effect of growth location on corn fiber yields and corn fiber oil composition

Author:
Singh, V.; Moreau, R.A.; Haken, A.E.; Eckhoff, S.R.; Hicks, K.B.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 692-695
ISSN:
0009-0352
Subject:
Zea mays
Abstract:
... The variability in commercial corn hybrids for corn fiber yields, amounts of extractable oil, and levels of individual and total phytosterol components in corn fiber oil was determined. Also, the effect of growth location on fiber yields, fiber oil content, and the levels of individual and total phytosterol compounds was determined. Significant variation was observed in the commercial hybrids for ...
DOI:
10.1094/CCHEM.2000.77.5.692

18. Improved method for isolating and quantitating alpha-amino nitrogen as nonprotein, true protein, salt-soluble proteins, zeins, and true glutelins in maize endosperm

Author:
Landry, J.; Delhaye, S.; Damerval, C.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 620-626
ISSN:
0009-0352
Subject:
corn; endosperm; genotype; glutelins; isopropyl alcohol; lysine; nitrogen; nonprotein nitrogen; reducing agents; true protein; zein
Abstract:
... The conventional Landry-Moureaux method for selective extraction of maize proteins was modified by reducing the contact time of meal with extractants and by removing 55% 2-propanol as extractant. The new procedure, coupled with a method for quantitating protein at microgram level, was used for assessing the nitrogen distribution of four soluble protein fractions present in 100-mg samples of endosp ...
DOI:
10.1094/CCHEM.2000.77.5.620

19. Influence of added starch on mixing of dough made with three wheat flours differing in high molecular weight subunit composition: rheological behavior

Author:
Larsson, H.; Eliasson, A.C.; Johansson, E.; Svensson, G.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 633-639
ISSN:
0009-0352
Subject:
deformation; dough; gluten; mixing; molecular weight; starch granules; storage modulus; stress relaxation; viscosity; wheat flour
Abstract:
... The effect of mixing time (6 and 20 min) and starch content were studied on doughs prepared with three wheat flours differing in high molecular weight subunit composition. Rheological measurements were performed in dynamic oscillation: frequency and strain sweeps, stress relaxation, and in large deformation viscosity measurements. The flours were diluted with starch to cover flour protein contents ...
DOI:
10.1094/CCHEM.2000.77.5.633

20. Influence of annealing on gel properties of mung bean starch

Author:
Chung, K.M.; Moon, T.W.; Chun, J.K.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 567-571
ISSN:
0009-0352
Subject:
alpha-amylase; amylose; annealing; digestibility; hardness; mung beans; pasting properties; rapid methods; solubility; starch gels; swelling (materials); temperature; viscosity
Abstract:
... Mung bean starch gels (8% solids) were prepared after annealing at 45-60 degrees C for 1-24 hr, and the relationship between the physical properties of gels and the swelling power (SP) and solubility of starch was investigated. The SP and solubility decreased with increasing annealing temperature and time, mostly in the first 6 hr. The solubles were mainly composed of amylose. Gel hardness at a 5 ...
DOI:
10.1094/CCHEM.2000.77.5.567

21. In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. I. Comparison of single-step and stepwise oxidations of high molecular weight glutenin subunits

Author:
Veraverbeke, W.S.; Larroque, O.R.; Bekes, F.; Delcour, J.A.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 582-588
ISSN:
0009-0352
Subject:
wheat flour
Abstract:
... High molecular weight glutenin subunits (HMW-GS) were isolated from wheat flour and polymerized in vitro at pH 3.0 with different oxidizing agents (KBrO3, KIO3, H2O2). An oxidation protocol with single addition of oxidant (single-step oxidation) was compared with a set-up in which the oxidant was added in multiple steps (stepwise oxidation). Changes in size distribution were evaluated with size-ex ...
DOI:
10.1094/CCHEM.2000.77.5.582

22. In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. II. Stepwise oxidation of low molecular weight glutenin subunits and a mixture of high and low molecular weight glutenin subunits

Author:
Veraverbeke, W.S.; Larroque, O.R.; Bekes, F.; Delcour, J.A.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 589-594
ISSN:
0009-0352
Subject:
wheat flour
Abstract:
... High and low molecular weight glutenin subunits (HMW-GS and LMW-GS) were isolated from wheat flour. LMW-GS and a 1:2 (w/w) mixture of HMW-GS and LMW-GS were polymerized in vitro at pH 3.0 by stepwise oxidation with different oxidants (KBrO3, KIO3, H2O2). In analogy with the oxidation of HMW-GS, KBrO3 produced smaller polymers for LMW-GS than KIO3 or H2O2. While similar average sizes were found wit ...
DOI:
10.1094/CCHEM.2000.77.5.589

23. Lipidemic response of hamsters to rice bran, uncooked or processed white and brown rice, and processed corn starch

Author:
Kahlon, T.S.; Chow, F.I.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 673-678
ISSN:
0009-0352
Subject:
Mesocricetus auratus; brown rice; cellulose; cholesterol; corn starch; dietary fiber; digestibility; excretion; hamsters; lipid content; liver; males; weanlings
Abstract:
... This study was undertaken to evaluate the lipidemic response of rice bran and the possible enhancement of its healthful properties by using raw or processed white or brown rice in place of corn starch. All diets contained 10% total dietary fiber, 15% fat, and 0.5% cholesterol. Weanling male golden Syrian hamsters were fed cellulose control (CC), processed corn starch (PCS), cellulose with processe ...
DOI:
10.1094/CCHEM.2000.77.5.673

24. Modeling of water sorption kinetics in spaghetti during overcooking

Author:
Del Nobile, M.A.; Massera, M.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 615-619
ISSN:
0009-0352
Subject:
pasta
Abstract:
... The organoleptic changes of pasta during overcooking are strongly related to the rate at which water molecules penetrate the pasta matrix once the optimal cooking conditions are reached. A model to describe water sorption kinetics during the overcooking stage is presented. The model has been developed assuming that overcooking starts once the central core disappears and that during this stage sorp ...
DOI:
10.1094/CCHEM.2000.77.5.615

25. NIR transmittance estimation of free lipid content and its glycolipid and digalactosyldiglyceride contents using wheat flour lipid extracts

Author:
Ohm, J.B.; Chung, O.K.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 556-559
ISSN:
0009-0352
Subject:
absorbance; hexane; lipid content; lipids; models; transmittance; wheat flour; winter wheat
Abstract:
... Free lipids (FL) in 72 hard winter wheat flours were extracted and dissolved in hexane. Absorbance (log 1/T) values were measured using a scanning spectrophotometer with a 2-mm cuvette, and used to develop calibration models for estimating flour FL content and glycolipid (GL) and digalactosyldiglyceride (DGDG) contents. Fifty-one calibration samples were selected based on the cutoff point of 0.3 o ...
DOI:
10.1094/CCHEM.2000.77.5.556

26. Observations on the alpha-amylolysis pattern of some waxy maize starches from inbred line Ia453

Author:
Bertoft, E.; Boyer, C.; Manelius, R.; Avall, A.K.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 657-664
ISSN:
0009-0352
Subject:
alpha-amylase; amylopectin; amylose; corn starch; dextrins; endosperm; genotype; granules; inbred lines; methanol; molecular weight; mutants; waxy corn
Abstract:
... Maize starches of the endosperm mutants waxy (wx), dull:waxy (duwx), and amylose-extender:dull:waxy (aeduwx) from inbred line Ia453 lack amylose. However, in addition to high molecular weight (HMW) amylopectin, the duwx and aeduwx starches contained 40 and 80%, respectively, intermediate branched material of low molecular weight (LMW). As gelatinized, the amylopectin of the wx starch was easily hy ...
DOI:
10.1094/CCHEM.2000.77.5.657

27. Production and nutritional evaluation of liquefied weaning foods from malted sorghum, quality protein maize, and other cereals

Author:
Barragan Delgado, M.L.; Serna Saldivar, S.O.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 652-656
ISSN:
0009-0352
Subject:
Pennisetum glaucum; corn; corn flour; correlation; diet; digestible protein; essential amino acids; liquified foods; lysine; malt; mixing; pastes; rats; starch; viscosity; weaning foods; weanlings
Abstract:
... Different concentrations of sorghum diastatic malt (SDM) were added to pregelatinized pastes from regular maize flour with the aim of hydrolyzing the starch to produce liquefied foods with 15% solids. Viscosities of the blends decreased as the concentration of SDM increased. Addition of 6.66% SDM based on total amount of solids reduced viscosity by approximately equal to 50% when compared with a f ...
DOI:
10.1094/CCHEM.2000.77.5.652

28. Quick fiber process: effect of mash temperature, dry solids, and residual germ on fiber yield and purity

Author:
Wahjudi, J.; Xu, L.; Wang, P.; Singh, V.; Buriak, P.; Rausch, K.D.; McAloo, A.J.; Tumbleson, M.E.; Eckhoff, S.R.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 640-644
ISSN:
0009-0352
Subject:
ethanol production; corn
Abstract:
... Preliminary calculations showed that recovery of fiber before fermentation in the dry grind ethanol facilities known as the Quick Fiber process increases fermenter capacity and reduces ethanol production cost by as much as 4 cents/gal. The objective of the current research was to evaluate the effect of mash temperature, dry solids, and residual germ on fiber yield and purity when using the quick f ...
DOI:
10.1094/CCHEM.2000.77.5.640

29. Reducing steep time by adding lactic acid during countercurrent steeping of corn with different initial moisture contents

Author:
Yang, P.; Eckhoff, S.R.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 529-534
ISSN:
0009-0352
Subject:
corn
Abstract:
... Reducing corn steep time by adding lactic acid instead of relying on in situ fermentation was studied. Corn at two initial moisture levels (15 and 20%) was steeped for 18 hr in a countercurrent steep system. The initial SO2 target concentration in steepwater was 2,000 or 3,000 ppm, while the initial lactic acid concentration in steepwater was 0, 0.28, or 0.55%. Adding lactic acid under all steepin ...
DOI:
10.1094/CCHEM.2000.77.5.529

30. Thermal modifications of starch during high-temperature drying of pasta

Author:
Zweifel, C.; Conde-Petit, B.; Escher, F.
Source:
Cereal chemistry 2000 v.77 no.5 pp. 645-651
ISSN:
0009-0352
Subject:
crystal structure; crystallites; differential scanning calorimetry; drying; durum wheat; enthalpy; extrusion; gelatinization; melting; pasta; polymers; semolina; starch; thermal properties
Abstract:
... Changes in starch at the molecular level during high-temperature (HT) drying of pasta were studied with differential scanning calorimetry (DSC). Pasta was manufactured from durum wheat semolina into the shape of spaghetti on a pilot-plant installation. The HT phase (100 degrees C) was applied at relatively high (27 g/100 g, wb), intermediate (20 g/100 g), and low (15 g/100 g) product moisture, res ...
DOI:
10.1094/CCHEM.2000.77.5.645