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pro vyhledávání: '"Jintanaporn Sangkam"'
Autor:
Sasitorn Baipong, Jintanaporn Sangkam, Panlop Sintuya, Sujinda Sriwattana, Autchara Tiampakdee, Arunee Apichartsrangkoon
Publikováno v:
Food Bioscience. 31:100446
A corn milk was developed by pre-blanching corn with drinking water at either 70 or 80 °C, and the blanching water was used to extract the blanched corn seeds for corn milk BC70 or BC80, respectively. The corn milk extract was subsequently pressuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a9e44f43fae71a0b54e5126b0ef3a20
https://doi.org/10.1016/j.fbio.2019.100446
https://doi.org/10.1016/j.fbio.2019.100446
