Functionality of rice and sorghum flours in baked tortilia and corn chips

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 705-710

  Quintero Fuentes, X ^a   McDonough, C M ^b   Rooney, L W ^b   Almeida Dominguez, H ^c  

^a Frito Lay   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c Kellogg's   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION;

'DRY' [; CHIP THICKNESS; CONTROL CHIPS; GELATINISATION; OVERALL ACCEPTABILITY; PEAK FORCE; RICE FLOUR; SORGHUM FLOUR; TORTILLA CHIPS; WAXY RICE;

OVENS;

ARTICLE; CHEMICAL REACTION; COOKING; CORN; FLOUR; FOOD ANALYSIS; GELATINIZATION; REACTION ANALYSIS; RICE; SORGHUM;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0032829073     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.705     Document Type: Article

References (12)

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