Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity

被引：0
|
作者：
Nkhata, Smith G. [1 ,2 ]
Liceaga, Andrea M. [1 ]
Rocheford, Torbert [3 ]
Hamaker, Bruce R. [1 ]
Ferruzzi, Mario G. [4 ]
机构：
[1] Department of Food Science, Purdue University, West Lafayette, IN,47907, United States
[2] Department of Agrofood Processing Technology, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P.O Box 143, Lilongwe, Malawi
[3] Department of Agronomy, Purdue University, West Lafayette, IN,47907, United States
[4] Plants for Human Health Institute, North Carolina State University, Kannapolis,NC,28081, United States
来源：
LWT | 2021年 / 136卷
关键词：
All Open Access; Bronze;
D O I：
暂无
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学科分类号：
摘要：
Viscosity
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