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7 results for corn flour.

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Moisture Sorption Characteristics of Selected Commercial Flours (Wheat, Rice and Corn) of Bangladesh
by M.W. Ahmed and M.N. Islam
American Journal of Food Science and Technology. 2018, 6(6), 274-279. DOI: 10.12691/ajfst-6-6-7
Pub. Date: December 04, 2018Views: 15557Downloads: 14867
sorption isotherms wheat flour rice flour corn flour water activity
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Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy
by Xin-wei Li, Rui Lu, Zhe-xuan Wang, Pei Wang, Li Zhang and Peng-xiao Jia
American Journal of Food Science and Technology. 2018, 6(3), 114-117. DOI: 10.12691/ajfst-6-3-5
Pub. Date: March 19, 2018Views: 19172Downloads: 17835
white pepper powder adulteration NIR spectroscopy PLS calibration models whole-wheat flour corn flour
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Mixing Plant Parts to Functional Foods (Gluten-Free Products) to Increase their Content with Bioactive Compounds and Antioxidant Activity
by Yousif A. Elhassaneen, Rasha M. Arafa, Heba M. El Kholey and Asmaa S. Gamil
American Journal of Food Science and Technology. 2024, 12(3), 82-95. DOI: 10.12691/ajfst-12-3-2
Pub. Date: June 03, 2024Views: 3485Downloads: 5894
carrot powder sweet potato powder rice flour corn flour antinutritional compounds celiac disease
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Influence of Soaking Corn Kernels (Zea mays L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour
by YAO Konan Mathurin, KOFFI Koffi Marc, KAMBIRE Ollo, DORE Guea Carine Esther, Rose KOFFI-NEVRY and BOLI Zamblé Bi Irié Abel
American Journal of Food Science and Technology. 2021, 9(1), 8-15. DOI: 10.12691/ajfst-9-1-2
Pub. Date: February 05, 2021Views: 5336Downloads: 6540
corn flour soaking time potash fungal quality
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Physicochemical and Sensory Properties of Unfermented Fufu Composite Flour Made from Cassava Sievate, Guinea Corn and Unripe Plantain Flours Blend
by Eunice Ngozi Odoh, Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor and James Ejikeme Obiegbuna
American Journal of Food Science and Technology. 2022, 10(1), 27-34. DOI: 10.12691/ajfst-10-1-4
Pub. Date: March 11, 2022Views: 3702Downloads: 6904
cassava sievate flour guinea corn flour unripe plantain flour unfermented fufu composite flour physicochemical properties and sensory evaluation
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Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour
by Joysree Roy and Md. Nazrul Islam
American Journal of Food Science and Technology. 2020, 8(1), 29-35. DOI: 10.12691/ajfst-8-1-4
Pub. Date: January 26, 2020Views: 8234Downloads: 8074
modulus of fineness sensory evaluation corn flour bread hardness
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Chemical Composition and Functional Properties from Different Sources of Dietary Fiber
by Yesica N. Mora, Juan C. Contreras, Cristóbal N. Aguilar, Paola Meléndez, Ileana De la Garza and Raúl Rodríguez
American Journal of Food and Nutrition. 2013, 1(3), 27-33. DOI: 10.12691/ajfn-1-3-2
Pub. Date: November 22, 2013Views: 32174Downloads: 21759Citations: 7
dietary fiber functional properties sotol green beans prickly pear husk wheat bran corn flour
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