Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips
Author:
Affiliation:
1. Univ. of Florida; IFAS; 520 Newell Drive Gainesville FL 32611 U.S.A
Publisher
Wiley
Subject
Food Science
Reference48 articles.
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3. Quantifying nonhomogeneous colors in agricultural materials part I: method development;Balaban;J Food Sci,2008
4. Extruded corn flour as an alternative to lime-treated corn flour for tortilla preparation;Bazua;J Food Sci,1979
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