Rheological and mutritional characterization of sweet corn by-product (Cob) to develop a functional ingredient applied in dressings

In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. Thethreeflours obtainedwerecharacterizedbybromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulat...

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Bibliographic Details

Main Authors:	Castillo, Sandra, Rodríguez, Alexis, Bautista Villarreal, Minerva, García Solano, Nallely, Gallardo Rivera, Claudia Tomasa, Báez González, Juan Gabriel, Sánchez García, Eduardo, García Alanís, Karla G.
Format:	Article
Language:	English
Published:	Frontiers Media 2021
Online Access:	http://eprints.uanl.mx/27038/1/27038.pdf