Comparative analysis of the water diffusion in the corn grains, with and without pericarp during the thermo-alkaline treatment - Pineda-Gomez, Posidia; Rosales-Rivera, Andres; Gutierrez-Cortez, Elsa; Rodriguez-Garcia, Mario Enrique (Food and bioproducts processing, 2020)
Keywords: Analysis; Calcium; Calcium hydroxide; Comparative analysis; Cooking; Corn; Diffusion; Diffusion coefficient; Diffusion coefficients; Diffusion rate; Diffusivity; Endosperm; Gelatinization; Hydroxides; Microscopy; Moisture content; Pericarp; Slaked lime; Solubilization; Starch; Studies; Thermo-alkaline treatment; Threshed corn grain; Vegetables; Water content; Water-diffusion; Whole corn grain; whole grain foods; Zea mays; Water-diffusion; Whole corn grain; Gelatinization; Thermo-alkaline treatment; Threshed corn grain