Microstructure changes in wheat flour tortillas during baking

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 995-999

  McDonough, C M ^a   Seetharaman, K ^a   Waniska, R D ^a   Rooney, L W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

baking; ESEM; flour; structure; tortilla

Indexed keywords

TRITICUM AESTIVUM;

EID: 0029905183     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10919.x     Document Type: Article

References (25)

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