Besides, the breakdown viscosity of treated maize flour samples showed a decreasing trend, which implies that DHT-affected starch becomes more resilient to thermal and mechanical shear.
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Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment.
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The sentences
Changes in the antioxidant capacity of tested maize flour samples in relation to DHT are presented in Table 3 , and it is evident that DHT did not show a clear trend in its effect on antioxidant activity.