Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas

Journal of the Science of Food and Agriculture

Volumn 89, Issue 1, 2009, Pages 73-79

  Serventi, Luca ^a,b   Carini, Eleonora ^a   Curti, Elena ^a   Vittadini, Elena ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

1H NMR; Formulation; Functional food; Physical properties; Tortillas

Indexed keywords

DAUCUS CAROTA; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 58549092994     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3412     Document Type: Article

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