Search results: Sage Journals

Free accessResearch articleFirst published June, 2023

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

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

Food and Nutrition Bulletin

Free accessResearch articleFirst published December, 2012

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

Restricted accessResearch articleFirst published September, 2025

Biodegradable composites made from maize flour filled with olive husk fibers

Samira Sahi, Nabila Mouza

Journal of Reinforced Plastics and Composites

Free accessResearch articleFirst published March, 2024

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

Free accessOtherFirst 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

Restricted accessResearch articleFirst published April, 2020

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

Free accessResearch articleFirst published June, 2020

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

Restricted accessResearch articleFirst published August, 1999

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

Restricted accessResearch articleFirst published September, 2018

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

Restricted accessResearch articleFirst published December, 2021

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

Free accessResearch articleFirst published June, 2023

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

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

Food and Nutrition Bulletin

Free accessResearch articleFirst published December, 2012

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

Restricted accessResearch articleFirst published September, 2025

Biodegradable composites made from maize flour filled with olive husk fibers

Samira Sahi, Nabila Mouza

Journal of Reinforced Plastics and Composites

Free accessResearch articleFirst published March, 2024

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

Free accessOtherFirst 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

Restricted accessResearch articleFirst published April, 2020

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

Free accessResearch articleFirst published June, 2020

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

Restricted accessResearch articleFirst published August, 1999

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

Restricted accessResearch articleFirst published September, 2018

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

Restricted accessResearch articleFirst published December, 2021

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