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...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Frontiers Media
2021
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| Acceso en línea: | http://eprints.uanl.mx/27038/1/27038.pdf |