End Use Quality of Some African Corn Kernels. 1. Physicochemical Characteristics of Kernels and Their Relationship with the Quality of “Lifin”, a Traditional Whole Dry-Milled Maize Flour from Benin
- 1 March 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (3) , 555-564
- https://doi.org/10.1021/jf9507957
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- A Rapid Method for the Determination of Amylose Content by Using Differential‐Scanning CalorimetryStarch ‐ Stärke, 1996
- Planting Date and Moisture Effects on Yield, Quality, and Alkaline‐Processing Characteristics of Food‐Grade MaizeCrop Science, 1992
- Lysine and Protein Content of Normal and Opaque ‐2 Maize Grain as Influenced by Irrigation and NitrogenCrop Science, 1991
- Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal)Journal of the Science of Food and Agriculture, 1990
- Maize research in Malawi: Lessons from failureJournal of International Development, 1989
- Effect of Corn Varieties on Ogi QualityJournal of Food Science, 1987
- Corn quality factors affecting dry milling performanceJournal of Agricultural Engineering Research, 1985
- Fermentation of Corn for Nigerian AgidiJournal of Food Science, 1981
- Stalk Number in Sugarcane in Spaced and Competitive Plantings 1Crop Science, 1977
- The determination of phosphate and calcium in feeding stuffsThe Analyst, 1967