Author:
Anton Alex A.,Lukow Odean M.,Fulcher R. Gary,Arntfield Susan D.
Reference36 articles.
1. AACC, 2000. AACC, Approved methods of the American Association of Cereal Chemists (10th ed.), The Association, St. Paul, MN (2000), Method 54–21.
2. Improving the nutritional and textural properties of wheat flour tortillas;Anton;Cereal Research Communications,2008
3. Hydrocolloids in gluten-free breads: a review;Anton;International Journal of Food Sciences and Nutrition,2008
4. Effect of pre-dehulling treatments on some physical and nutritional properties of navy and pinto beans (Phaseolus vulgaris L.);Anton;LWT – Food Science and Technology,2008
5. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas;Anton;Food Chemistry,2008
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