Wheat tortilla quality: Impact of amylose content adjustments using waxy wheat flour

Cereal Chemistry

Volumn 80, Issue 4, 2003, Pages 427-436

  Guo, G ^a   Jackson, D S ^a   Graybosch, R A ^a   Parkhurst, A M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; FOOD STORAGE;

AMYLOSE CONTENT; DARK COLORS; FLOUR BLENDS; FOOD QUALITY; MIXOGRAPH; PRODUCTION PARAMETERS; QUALITY IMPACT; QUALITY PARAMETERS; WAXY WHEAT FLOUR; WHEAT FLOURS;

CYCLODEXTRINS;

AMYLOSE;

ARTICLE; CORRELATION ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SEDIMENTATION; TENSILE STRENGTH; WHEAT;

TRITICUM AESTIVUM;

EID: 0037480697     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.4.427     Document Type: Article

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