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Articles (40)

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1-10 of 40 results for maize flour

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Select article: Coverage,Apparent Consumption,and Monthly Use of Packaged Maize Flour in Morogoro Region,Tanzania

Free access

Research article

First published 2023-6

Coverage,Apparent Consumption,and Monthly Use of Packaged Maize Flour in Morogoro Region,Tanzania

Emily Teachout, Jorge Rosenthal, Erin Smith [...]

Food and Nutrition Bulletin

Select article: Biodegradable composites made from maize flour filled with olive husk fibers

Retricted access

Research article

First published 2025-9

Biodegradable composites made from maize flour filled with olive husk fibers

Samira Sahi, Nabila Mouza

Journal of Reinforced Plastics and Composites

Select article: Fortification of Wheat Flour and Maize Meal with Different Iron Compounds: Results of a Series of Baking Trials

Free access

Research article

First published 2012-12

Fortification of Wheat Flour and Maize Meal with Different Iron Compounds: Results of a Series of Baking Trials

Philip Randall, Quentin Johnson, Anna Verster

Food and Nutrition Bulletin

Select article: Firm-Level and Public-Sector Costs Make Small-Scale Maize Flour Fortification Challenging in Uganda

Free access

Research article

First published 2024-3

Firm-Level and Public-Sector Costs Make Small-Scale Maize Flour Fortification Challenging in Uganda

Stephen Vosti, Emily Baker, Denish Moorthy [...]

Food and Nutrition Bulletin

Select article: Use of Mango Mesocarp Flour to Enrich the Provitamin A Content of a Complementary Food Blend of Maize and Soya Bean Flours for Porridge

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Other

First published 2000

Use of Mango Mesocarp Flour to Enrich the Provitamin A Content of a Complementary Food Blend of Maize and Soya Bean Flours for Porridge

G. I. O. Badifu, J. C. Ilochi, J. V. Dutse [...]

Food and Nutrition Bulletin

Select article: Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea,sorghum,and maize flours

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Research article

First published 2020-4

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea,sorghum,and maize flours

Shuyang Wang, Matthew G Nosworthy, James D House [...]

Food Science and Technology International

Select article: Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret,Kenya

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Research article

First published 2020-6

Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret,Kenya

Hugo De Groote, Violet Mugalavai, Mario Ferruzzi [...]

Food and Nutrition Bulletin

Select article: Effects of preheating temperature,moisture,and sodium metabisulfite content on quality of noodles prepared from maize flour or meal / Efecto de la temperatura de precalentamiento,humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz

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Research article

First published 1999-8

Effects of preheating temperature,moisture,and sodium metabisulfite content on quality of noodles prepared from maize flour or meal / Efecto de la temperatura de precalentamiento,humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz

R.D. Waniska, T. Yi, J. Lu [...]

Food Science and Technology International

Select article: Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

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Research article

First published 2018-9

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

Select article: Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

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Research article

First published 2021-12

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Mayara Belorio, Cecilia Moralejo, Manuel Gómez

Food Science and Technology International

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