Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

LWT

Volumn 42, Issue 1, 2009, Pages 23-29

  Anton, Alex A ^a   Lukow, Odean M ^b   Fulcher, R Gary ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Cereal Research Centre   (Canada)

Author keywords

Beans; Hydrocolloids; Sensory; Shelf stability; Texture; Tortillas

Indexed keywords

BEAN; GUAR GUMS; HYDROCOLLOID; PINTO BEANS; SENSORY; SENSORY PROPERTIES; SHELF STABILITY; STABILITY PROPERTIES; TORTILLA; WATER-HOLDING CAPACITY;

COLLOIDS;

CELLULOSE DERIVATIVES; COLLOIDS; SENSORS; SODIUM; TEXTURE; TURBULENT FLOW;

CYAMOPSIS TETRAGONOLOBA; PHASEOLUS VULGARIS; TRITICUM AESTIVUM;

EID: 52949149318     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.06.005     Document Type: Article

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