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Showing 1 to 1 of 1 for “"corn flaking"”.
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Processing and genetic effects on resistant starch in corn flakes
A laboratory scale corn flaking procedure was developed at a batch size of 100 g grits to evaluate the effects of processing and genetics on resistant starch content in corn flakes. Cooking (15 psig/121°C, 50 min), drying (100°C, 30 min), tempering (room temperature, 30 min) and toasting (200°C, 60 …