Improving the nutritional and textural properties of wheat flour tortillas

Cereal Research Communications

Volumn 36, Issue 2, 2008, Pages 301-311

  Anton, A A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Hydrocolloids; Nutrition; Texture; Tortillas

Indexed keywords

GLYCINE MAX; TRITICOSECALE; TRITICUM AESTIVUM;

EID: 52649134346     PISSN: 01333720     EISSN: None     Source Type: Journal    
DOI: 10.1556/CRC.36.2008.2.10     Document Type: Review

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