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Rheological and Nutritional 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. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the fo...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113396/ https://www.ncbi.nlm.nih.gov/pubmed/33996879 http://dx.doi.org/10.3389/fnut.2021.666654 |