[HTML][HTML] Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)
H Dongmo, ST Tambo, GB Teboukeu… - Journal of Agriculture …, 2020 - Elsevier
Corn is the world's most widely used cereal in the production of supplementary foods. This
use involves several processing steps such as fermentation, roasting and dehulling. These …
use involves several processing steps such as fermentation, roasting and dehulling. These …
[PDF][PDF] Assessment of minerals, vitamins and functional properties of flours from germinated yellow maize (Zea mays L.) seeds from Daloa (Côte D'Ivoire)
MJ Gnanwa, JB Fagbohoun, KC Ya, SH Blei… - Int J Food Sci Nutr …, 2021 - academia.edu
This study was proposed to assess the effect of germination on minerals, vitamins
composition and some functional properties of sprouted yellow maize grains with a view to …
composition and some functional properties of sprouted yellow maize grains with a view to …
Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)
S Rana, V Agnihotri, S Anjum, NS Bhandari - JSFA Reports, 2023 - Wiley Online Library
Abstract Background The Himalayan Echinochloa frumentacea (barnyard millet) is believed
to be a nutritionally rich crop but remains underutilized. It is generally used after removing its …
to be a nutritionally rich crop but remains underutilized. It is generally used after removing its …
Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products: Composite Flour from …
This study evaluated the physiochemical and sensory properties of composite flour from
cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were …
cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were …