Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)-Reference-Cited by-同舟云学术

Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

Published:2014-09-23 Issue:8 Volume:52 Page:5243-5249
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Pourafshar Shirin,Rosentrater Kurt A,Krishnan Padmanaban G

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1566-5.pdf

Reference39 articles.

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2. Anton AA (2008) Improving the nutritional and textural properties of wheat flour tortillas. Cereal Res Commun 36:301–311

3. AOAC International (AOAC) (2003) Official Methods of Analysis of the Association of Analytical Chemists, 17th edn. The Association, Gaithersburg

4. Arreola DD (2002) A Mexican American cultural province, Tejano South Texas. University of Texas Press, Austin

5. Belyea RL, Rausch KD, Tumbleson ME (2004) Composition of corn and distillers dried grains with soluble from dry grind ethanol processing. Bioresour Technol 94:293–298

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