Flour corn
Flour Corn | |
---|---|
Species | Zea mays |
Variety | Zea mays var. amylacea |
Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp.[1] It is primarily used to make corn flour.
The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.[2]
References
- ↑ Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
- ↑ Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.
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