Effect of strong gluten flour on quality of wheat tortillas fortified with cross-linked resistant starch

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 38-45

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

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIETARY FIBERS; MINIMAL EFFECTS; QUALITY ATTRIBUTES; RESISTANT STARCH;

FOOD PRODUCTS; STARCH;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 84856234918     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00549.x     Document Type: Article

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