Effect of cross-linked resistant starch on wheat tortilla quality

Cereal Chemistry

Volumn 87, Issue 3, 2010, Pages 221-225

  Alviola, J N ^a   Jondiko, T ^a   Awika, J M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FIBERS; STARCH;

BAKED PRODUCT; BAKING PROCESS; DIETARY FIBRE; HIGH WATER; IN-CONTROL; OVERALL ACCEPTABILITY; RESISTANT STARCH; RHEOLOGICAL PROPERTY; SENSORY PROFILES; WHITE WHEAT;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 77953512884     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-3-0221     Document Type: Article

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