Effect of Defatted Soybean and Soybean Isolate Fortification on the Nutritional, Physical, Chemical and Sensory Properties of Wheat Flour Tortillas

Journal of Food Science

Volumn 53, Issue 3, 1988, Pages 793-797

  GONZALEZ AGRAMON M ^a   SERNA SALDIVAR S O ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987367614     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb08957.x     Document Type: Article

References (26)

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10. An automatic adiabatic bomb calorimeter
11. Comparison of the baking properties of several oilseed flours
12. Nutritional composition of corn and flour tortillas
13. In vitro assay for predicting protein efficiency ratio as measured by rat bioassay: collaborative study
14. Effect of sodium stearoyl‐2‐lactylate on the Theological and baking properties of wheat bread fortified with defatted soybean meal and sesame meal
15. Automatic recording apparatus for use of chromatography of amino acids
16. Nutritional quality of soybean protein isolates: studies in children of preschool age
17. Types of soy protein products