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- Singh, Narpinder, et al. Show all 5 Authors
- Food chemistry 2009 v.113 no.1 pp. 71-77
- food analysis; food composition; physicochemical properties; thermal properties; pasting properties; milling; milling quality; popcorn; sweetcorn; dent corn; protein content
- ... The physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14-20mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. ...
- Singh, Narpinder, et al. Show all 4 Authors
- Food chemistry 2009 v.114 no.4 pp. 1396-1404
- storage conditions; cultivars; starch granules; texture; food analysis; amylose; transmittance; swelling (materials); food storage; potato starch; viscosity; storage quality; potatoes; food composition; pasting properties; thermal properties
- ... Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20°C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperatures. The proportion of small size granules was higher in starches from potatoes stored at 4°C. The starch granules of stored potatoes were slightly rough- ...