Rheological and sensory evaluation of wheat flour tortillas during storage

Cereal Chemistry

Volumn 82, Issue 3, 2005, Pages 256-263

  Bejosano, Feliciano P ^a   Joseph, Suman ^b   Lopez, Rita Miranda ^c   Kelekci, Nurettin N ^d   Waniska, Ralph D ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Frontier Cambodia   (Cambodia)

^c Institute Technological of Celaya   (Mexico)

^d ConAgra Foods ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BENDING TESTS; RELIABILITY ANALYSIS; STRESS RELAXATION; TEXTURES;

CORRELATION ANALYSIS; FACTORS ANALYSIS; LARGER DEFORMATIONS; RELAXATION METHODS; RELIABILITY TEST; RHEOLOGICAL METHOD; RHEOLOGICAL PARAMETER; SENSORY PANELS; SENSORY SCORES; WHEAT FLOURS;

SENSORY ANALYSIS;

TRITICUM AESTIVUM;

EID: 19044395723     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0256     Document Type: Article

References (19)

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