Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

Author:

Liu Ting,Hou Gary G.,Book Sharon L.,Marquart Len

Funder

ICL Food Specialties

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Effects of the timing and amounts of leavening during processing of wheat flour tortillas;Adams,2001

2. Effects of amount and solubility of leavening compounds on flour tortilla characteristics;Adams;Cereal Foods World,2002

3. Flour tortilla attributes affected by hot-press conditions;Adams;Cereal Foods World,2005

4. Relationship between objective and subjective wheat flour tortilla quality evaluation methods;Alviola;Cereal Chemistry,2010

5. Determining the role of starch in flour tortilla staling using α-amylase;Alviola;Cereal Chemistry,2008

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