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Articles (52)

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1-10 of 52 results for Corn flour

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Select article: Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability,Nutrient Loss,and Acceptability of Fortified Corn Tortillas

Free access

Research article

First published 2005-9

Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability,Nutrient Loss,and Acceptability of Fortified Corn Tortillas

Jorge L. Rosado, Lorena Cassís, Lourdes Solano [...]

Food and Nutrition Bulletin

Select article: Preparation and properties of a modified corn flour-lignin-glyoxal as a Green wood adhesive

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Research article

First published 2022-5

Preparation and properties of a modified corn flour-lignin-glyoxal as a Green wood adhesive

Hamed Younesi-Kordkheili, Antonio Pizzi

International Wood Products Journal

Select article: Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

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Research article

First published 2020-3

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

Cristina Segundo, Alejandra Giménez, Manuel Lobo [...]

Food Science and Technology International

Select article: Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt

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Other

First published 2003-02

Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt

A. Salvador, T. Sanz, S. M. Fiszman

Food Science and Technology International

Select article: Analysis of sorghum content in corn–sorghum flour bioethanol feedstock by near infrared spectroscopy

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Research article

First published 2020-10

Analysis of sorghum content in corn–sorghum flour bioethanol feedstock by near infrared spectroscopy

KHS Peiris, SR Bean, M Tilley [...]

Journal of Near Infrared Spectroscopy

Select article: Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

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Research article

First published 2025-10

Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

Batuhan Bursa, Huri İlyasoğlu

Food Science and Technology International

Select article: Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

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Research article

First published 2015-4

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Gülçin Altındağ, Muharrem Certel, Fundagül Erem [...]

Food Science and Technology International

Select article: Investigation of the effects of corn flour,Spirulina powder,and buffalo yogurt on the quality characteristics of gluten-free muffins

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Research article

First published 2025-12

Investigation of the effects of corn flour,Spirulina powder,and buffalo yogurt on the quality characteristics of gluten-free muffins

Fundagül Erem

Food Science and Technology International

Select article: Optimization of corn,rice and buckwheat formulations for gluten-free wafer production

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Research article

First published 2016-7

Optimization of corn,rice and buckwheat formulations for gluten-free wafer production

Ismail Sait Dogan, Onder Yildiz, Raciye Meral

Food Science and Technology International

Select article: Effects of pregrinding and extrusion on quality of corn tortilla flour Efectos de la premolienda y la extrusión sobre la calidad de harina de maíz para tortillas

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Research article

First published 1997-10

Effects of pregrinding and extrusion on quality of corn tortilla flour Efectos de la premolienda y la extrusión sobre la calidad de harina de maíz para tortillas

F.R. del Valle, H. Loo, M.A. Arce [...]

Food Science and Technology International

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