Water content and Bostwick consistency in maize kernels (Zea mays amylacea) microwave roasted at different times
A product known in Ecuador as “tostado” is a type of snack autochthonous, obtained by dry kernel toasting from floury maize cultivars. This study aimed to evaluate the Bostwick consistence and released water in maize kernels by effect of microwave toasting time; to standardize thes...
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| Format: | article |
| Sprache: | spa |
| Veröffentlicht: |
2015
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| Online Zugang: | https://revistadigital.uce.edu.ec/index.php/SIEMBRA/article/view/1438 |
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