Flour tortilla attributes affected by hot-press conditions

Cereal Foods World

Volumn 50, Issue 2, 2005, Pages 72-75

  Adams, Janet L ^a   Waniska, Ralph D ^b  

^a Frito Lay   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BUBBLES; DOUGH; FLOUR TORTILLA; HOT-PRESS CONDITIONS;

BAKERIES; CARBON DIOXIDE; FOOD PROCESSING; HOT PRESSING; MELTING; PH EFFECTS; SODIUM COMPOUNDS; SOLUBILITY; WEIGHING;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 17244361924     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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