Results 51 to 60 of about 17,866 (161)
Archivos latinoamericanos de nutricion, 1986 Whole flour and milling fractions of raw amaranth seeds were used in 90:10, 80:20 and 50:50 mixtures with industrialized corn flour (MINSA) to prepare tortillas and arepas, basic nutritional foods in several Latin American countries. The three corn-amaranth mixtures showed a good protein and fat content as well as amino acid profile, and presented ...
A, Sánchez-Marroquín, S, Maya
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Effect of Soybean Flour Supplementation and Cooking on proximate composition, minerals and Sensory evaluation of corn flour [PDF]
Egyptian Journal of NutritionThe study focuses on the impact of supplementing corn flour with soybean flour and different cooking methods on sensory evaluation. Mineral content and composition of corn-based products Corn and soybeans are nutritious staples, with soybean flour ...
Mohamed1 Hassan A. +6 more
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Antioxidant Activity, Organoleptic Quality of Dangke Nuggets with the Addition of Corn Flour (Zea mays L.) [PDF]
BIO Web of ConferencesThis study aimed to analyze the effect of substituting wheat flour with corn flour on antioxidant activity and organoleptic of dangke nuggets with different storage durations.
Nurjannah Siti +2 more
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Cultural Diversity Effect of Corn Flour on Usage: Ethnic Variation of Corn Flour in Kartepe Sample
, 2020 The aim of this study is to reveal how cultural identities change the meals made with corn flour. It also examines the integration of this different food culture with identity. In this context, it is attempted to emphasize how cultural diversity varies in gastronomy.
Alyakut, Ömür, Uğurkan, Ersin
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Jurnal Pangan dan AgroindustriGluten-free noodles are increasingly important as alternatives to wheat-based products for consumers with gluten intolerance and for the diversification of functional foods.
Laksmi Putri Ayuningtyas +2 more
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BIO Web of Conferences, 2018 Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested.
Dib Ahlem +4 more
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Effect of corn flour and lactic acid bacteria on silage quality of potato vine
Siliao yanjiuThe aim of this study was to evaluate the effects of different additives on the quality of potato vine silage. Potato vines were used as raw materials. The silage in control group had no additive, while the experimental groups were added 5% corn flour ...
ABUDUKELIMU Abudusaimijiang +2 more
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FermentationDue to the high price of whole-plant corn silage in southern China, many dairy farms are attempting to prepare whole-plant corn silage using corn stover and corn flour, but the mixing ratio has not yet been determined.
Jintong Li +9 more
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Jurnal Teknologi dan Industri Pangan, 2015 The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted
Nurheni Sri Palupi +2 more
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Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion. [PDF]
Foods, 2023 Sotelo-Díaz LI +3 more
europepmc +1 more source