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. 2019 Dec 6;8(12):650. doi: 10.3390/foods8120650

Figure 1.

Figure 1

Scheme of flour preparation. DM, dehulled maize; DM-S20, dehulled maize with 20% soybean; DM-S30, dehulled maize with 30% soybean; WM, whole maize; WM-S20, whole maize with 20% soybean; WM-S320, whole maize with 30% soybean; SDM, soaked dehulled maize; SDM, soaked dehulled maize; SDM-S20, soaked dehulled maize with 20% soybean; SDM-S30, soaked dehulled maize with 30% soybean.