Several grains such as wheat, rice, corn, oat, barley and rye are cultivated throughout the world. They are converted to variety of food products using a multitude of processing technologies to quench the growing organoleptic demands and consumers' preferences. Among them, corn, ranking third in...
Author(s) : Peng Yu; Yao TianMing; Xu Qin; Janaswamy, S.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Food Chemistry 2022 Vol.366