Vol. 7, Issue 2 (2018)
Pasting properties of maize flour from variety HQPM-1 and HQPM-7
Author(s): Sangeeta and RB Grewal
Abstract: Pasting properties of two varieties of high quality protein maize (HQPM-1 and HQPM-7) were analyzed during 2015-2016. HQPM flour were assessed for various pasting characteristics viz. Peak Viscosity, Peak time, Break down, Final viscosity, Set back and Pasting temperature. It was observed that peak, trough, breakdown, final and setback viscosity of corn variety HQPM-7 was higher than HQPM-1.
How to cite this article:
Sangeeta, RB Grewal. Pasting properties of maize flour from variety HQPM-1 and HQPM-7. J Pharmacogn Phytochem 2018;7(2):223-225.