Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

Journal of Food Research
doi 10.5539/jfr.v9n1p41
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Canadian Center of Science and Education

Related search

Protein Fortification and Use of Cassava Flour for Bread Formulation

International Journal of Food Properties
Food Science
2011English

The Quality of Instant Noodle Made From Local Corn Flour and Tapioca Flour

Journal of Advanced Agricultural Technologies
2016English

Formulation and Process Optimization of Muffin Produced From Composite Flour of Corn, Wheat and Sweet Potato

Jurnal Teknologi dan Industri Pangan
2012English

Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour

Journal of Food Processing and Preservation
ChemistryChemical EngineeringFood Science
2017English

Iron Fortification of Wheat Flour: Bioavailability Studies

Food and Nutrition Bulletin
DevelopmentNutritionDieteticsFood SciencePlanningGeography
2002English

Emollient Product Design: Objective Measurements of Formulation Structure, Texture and Performance, and Subjective Assessments of User Acceptability

Clinical and Experimental Dermatology
Dermatology
2018English

Impact of South African Fortification Legislation on Product Formulation for Low-Income Households

Journal of Food Composition and Analysis
Food Science
2007English

Fortification of Wheat and Maize Flour With Folic Acid for Population Health Outcomes

Cochrane Database of Systematic Reviews
2019English

Effect of Spinach and Chickpea Flour Fortification on Cooking, Functional and Textural Properties of Wheat Pasta

Journal on Processing and Energy in Agriculture
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy