4RUSKA L, TIMAR A. Improving the corn processing [J]. Natural Resources and Sustainable Development, 2010 (2010) : 179- 184.
5HAROS C M, AGUERRE R J, SUAREZ C. Absorption kinetics of sulfur dioxide in flint corn during steeping [J]. LWT-Food Science and Technology, 2001, 34(5) : 293-298.
6HAROS C M, AGUERRE R J, SUAREZ C. Modeling sulfur dioxide uptake in dent corn during steeping[J]. LWT-Food Science and Technology, 2005, 38(4): 393-398.
7HAROS M, SUAREZ C.Effeet of chemical pretreatment and lactic acid on the rate of water absorption and starch yield on corn wet- milling[J]. Cereal Chemistry, 1999, 76(5) : 783-787.
8MANZONI M S J, KRONKA S N, LOPES-FILHO J F. Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the intermittent milling and dynamic steeping process (IMDS) for abrazilian corn hybrid[J]. Cereal Chemistry, 2002, 79(1) : 120-124.
9DAILEY O D Jr, DOWD M K, MAYORGA J C. Influence of lactic acid on thesolubilization of protein during corn steeping[J]. Journal of Agricultural and Food Chemistry, 2000, 48(4) : 1352-1357.
10DAILEY O D Jr. Effect of lactic acid on proteinsolubilization and starch yield in corn wet-mill steeping: a study of hybrid effects [J]. Cereal Chemistry, 2002, 79(2) : 257-260.