B-vitamin content of natural lactic acid fermented cornmeal = Teneur en vitamine B de la farine de maïs, après fermentation lactique naturelleMURDOCK, F. A; FIELDS, M. L.Journal of food science. 1984, Vol 49, Num 2, pp 373-375, issn 0022-1147Article

The influence of milling on the nutritive value of flour from cereal grains. 5. Maize = Influence de la mouture sur la valeur nutritive de la farine de céréale. 5. Le maïsPEDERSEN, B; EGGUM, B. O.Qualitas plantarum. Plant foods for human nutrition. 1983, Vol 33, Num 4, pp 299-311, issn 0377-3205Article

A research note. Influence of temperature of fermentation of the nutritive value of lactic acid fermented cornmeal = Note de recherche. Influence de la température de fermentation sur la valeur nutritive de la farine de maïs fermentéeNANSON, N. J; FIELDS, M. L.Journal of food science. 1984, Vol 49, Num 3, pp 958-959, issn 0022-1147Article

A research note. Fermentation of corn gluten meal with Aspergillus oryzae and Rhizopus oligosporus = Note de recherche. Fermentation par Aspergillus oryzae et Rhizopus oligosporus, des farines de maïs riches en glutenNEUMANN, P. E; WALKER, C. E; WANG, H. L et al.Journal of food science. 1984, Vol 49, Num 4, pp 1200-1201, issn 0022-1147Article

Rheological behavior of venezuelan arepa dough from precooked corn flour = Comportement rhéologique de la pâte d'arepa″ vénézuélien obtenue à partir de farine de maïs précuiteDE PADUA, M. R; PADUA MAROUN, H.Cereal chemistry. 1984, Vol 61, Num 1, pp 37-41, issn 0009-0352Article

Predicted contribution of folic acid fortification of corn masa flour to the usual folic acid intake for the US population : National Health and Nutrition Examination Survey 2001-2004HAMNER, Heather C; MULINARE, Joseph; COGSWELL, Mary E et al.The American journal of clinical nutrition. 2009, Vol 89, Num 1, pp 305-315, issn 0002-9165, 11 p.Article

Application of protease and high-intensity ultrasound in corn starch isolation from degermed corn flourCAMERON, Devon K; WANG, Ya-Jane.Cereal chemistry. 2006, Vol 83, Num 5, pp 505-509, issn 0009-0352, 5 p.Article

Preserving poultry feeds in the humid tropics : the use of calcium propionate, clove leaf meal and a vapour barrier = Conservation des aliments pour volailles dans les régions tropicales humides : utilisation du propionate de calcium, d'une farine de feuilles de clous de girofle et d'un film imperméableVANSELOW, D. G; LOWRY, J. B; KOMPIANG, I. P et al.Journal of Stored Products Research. 1985, Vol 21, Num 1, pp 7-11, issn 0022-474XArticle

Chemical composition and in vitro evaluation of protein quality of maize kernels and their products = Composition chimique et évaluation in vitro de la qualité protéique des amandes de maïs et des produits qui en dériventGUPTA, H. O; RAM, P. C; LODHA, M. L et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 3, pp 171-172, issn 0022-1155Article

Enzymatic hydrolysis of starch and cereal flours at intermediate moisture contents in a continuous extrusion-reactor = Hydrolyse enzymatique, dans un réacteur-extrudeur continu, de l'amidon et de farines de céréales à humidité intermédiaireCHOUVEL, H; CHAY, P. B; CHEFTEL, J. C et al.Lebensmittel - Wissenschaft + Technologie. 1983, Vol 16, Num 6, pp 346-353, issn 0023-6438Article

IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOURPLATT-LUCERO, L. C; RAMIREZ-WONG, B; TORRES-CHAVEZ, P. I et al.Journal of texture studies. 2010, Vol 41, Num 5, pp 736-755, issn 0022-4901, 20 p.Article

Effect of Iron Source on Color and Appearance of Micronutrient-Fortified Corn Flour TortillasRICHINS, A. T; BURTON, K. E; PAHULU, H. F et al.Cereal chemistry. 2008, Vol 85, Num 4, pp 561-565, issn 0009-0352, 5 p.Article

Starch recovery from degermed corn flour and hominy feed using power ultrasoundZHANG, Z; FENG, H; NIU, Y et al.Cereal chemistry. 2005, Vol 82, Num 4, pp 447-449, issn 0009-0352, 3 p.Article

Evaluation of sampling plans to detect Cry9C protein in corn flour and mealWHITAKER, Thomas B; TRUCKSESS, Mary W; GIESBRECHT, Francis G et al.Journal of AOAC International. 2004, Vol 87, Num 4, pp 950-960, issn 1060-3271, 11 p.Article

Dynamic analysis of process variables for a twin-screw food extruderLU, Q; HSIEH, F; MULVANEY, S. J et al.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 3, pp 261-270, issn 0023-6438Article

Water vapour adsorption by corn and rice flours = Adsorption de vapeur d'eau par les farines de maïs ou de rizGUNJAL, B. B; WANKHEDE, D. B; KATAKE, R. S et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 1, pp 38-40, issn 0022-1155Article

Study of the rheological behavior of corn dough using the farinograph = Etude, au farinographe, des propriétés rhéologiques de la pâte de maïsCUEVAS, R; PUCHE, C.Cereal chemistry. 1986, Vol 63, Num 4, pp 294-297, issn 0009-0352Article

Storage stability of dehydrated and soy-fortified fermented maize meal = Stabilité au stockage des farines de maïs complémentées en soja, fermentées et déshydratéesPLAHAR, W. A; LEUNG, H. K.Journal of food science. 1985, Vol 50, Num 1, pp 182-187, issn 0022-1147Article

Use of solvent extracted sunflower seed meal in complete diets for fingerling rainbow trout (Salmo gairdneri Richardson)TACON, A. G. J; WEBSTER, J. L; MARTINEZ, C. A et al.Aquaculture (Amsterdam). 1984, Vol 43, Num 4, pp 381-389, issn 0044-8486Article

Use of defatted corn germ flour in pasta products = Utilisation de la farine délipidée de germes de maïs dans les pâtes alimentairesLUCISANO, M; CASIRAGHI, E. M; BARBIERI, R et al.Journal of food science. 1984, Vol 49, Num 2, pp 482-497, issn 0022-1147Article

LA FARINE DE MAIS ET SON IMPACT SOCIO-ECONOMIQUE SUR LA SOUS-REGION DE LUBUMBASHIKABONGO KANYIKI MM; MANYANGO YA KENGESO.1980; MAADINI; ISSN 50338X; ZAR; DA. 1980; NO 24; PP. 27-33; BIBL. 12 REF.Article

DESTRUCTION OF AFLATOXIN IN CORN WITH SODIUM BISULFITE. = DESTRUCTION, PAR LE BISULFITE DE SODIUM, DE L'AFLATOXINE DANS LE MAIS.HAGLER WM JR; HUTCHINS JE; HAMILTON PB et al.1982; JOURNAL OF FOOD PROTECTION.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 14; PP. 1287-1291; BIBL. 25 REF.; 2 FIG./5 TABL.Article

COMPOSITION OF GHANIAN FERMENTED MAIZE MEAL AND THE EFFECT OF SOYA FORTIFICATION ON SENSORY PROPERTIES = COMPOSITION DE FARINE DE MAIS FERMENTEE GHANEENNE ET EFFET DE LA COMPLEMENTATION EN SOJA SUR LES PROPRIETES ORGANOLEPTIQUESPLAHAR WA; LEUNG HK.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 4; PP. 407-411; BIBL. 15 REF.; 3 TABL.Article

PRODUCTION OF A FOOD GRADE FLOUR FROM DEFATTED CORN GERM MEAL. = OBTENTION D'UNE FARINE DE QUALITE ALIMENTAIRE A PARTIR DE TOURTEAUX DELIPIDES DE GERMES DE MAISBARBIERI R; CASIRAGHI EM.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 35-41; BIBL. 12 REF.; 2 FIG./3 TABL.Article

RELEASE OF PHOSPHORUS FROM PHYTATE BY NATURAL LACTIC ACID FERMENTATION = LIBERATION DE PHOSPHORE A PARTIR DE PHYTATE PAR FERMENTATION LACTIQUE NATURELLELOPEZ Y; GORDON DT; FIELDS ML et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 953-985; 3 P.; BIBL. 18 REF.Article