Maize : Nutritional Composition, Processing, and Industrial Uses (Paperback)

1. Physical and Milling Properties of Maize 2. Chemistry of Maize Components 3. Nutritional Profile of Maize and Effect of Processing Methods 4. Maize Starch: pasting, rheological and morphological properties 5. Maize starch modifications and industrial uses 6. Maize Protein: Extraction, Quality and Current Scenario 7. Bioactive Compounds, Antioxidant Properties and Health Benefits of Whole Maize and its Components 8. Colored Maize and Their Unique Features 9. Quality Improvement Through Bio-Fortification 10. Storage of Maize and its Products.