Although corn is the most consumed and studied cereal in Mexico as food, its potential in fermented beverage production is less considered. The objective was to study the morphological and physiochemical changes during malting for Palomero and Puma corns, and to compare them with malted barley to determine the potentials of this cereal in the beer industry.

中文翻译：

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Palomero和Puma品种制麦过程中玉米籽粒和淀粉的理化和形态变化

尽管玉米是墨西哥食品中消费和研究最多的谷物，但人们很少考虑其在发酵饮料生产中的潜力。目的是研究Palomero和Puma玉米在制麦过程中的形态和生理化学变化，并将其与制麦大麦进行比较，以确定这种谷物在啤酒行业中的潜力。