Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Ontiveros Martínez, M del Refugio ^a   Ochoa Martínez, L Araceli ^a   González Herrera, Silvia M ^a   Delgado Licon, Efren ^a   Bello Pérez, L Arturo ^b   Morales Castro, Juliana ^a  

^a Instituto Tecnologico de   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Mother sponge; Sourdough; Wheat flour tortillas

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; COLOR; CONSUMER; FERMENTATION; FLOUR; FOOD HANDLING; HUMAN; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; TASTE; WHEAT;

BREAD; COLOR; CONSUMER SATISFACTION; FERMENTATION; FLOUR; FOOD HANDLING; HUMANS; ODORS; PHYSICOCHEMICAL PHENOMENA; TASTE; TRITICUM;

LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 80955137937     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02424.x     Document Type: Article

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