Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas-Reference-Cited by-同舟云学术

Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas

Published:2016-08-25 Issue:10 Volume:81 Page:S2552-S2558
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wu Mingjue¹,Arntfield Susan¹

Affiliation:

1. Dept. of Food Science; Univ. of Manitoba; Winnipeg Manitoba Canada R3T 2N2

Funder

Manitoba Pulse Growers’ Assoc.

Univ. of Manitoba Graduate Fellowship

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13433/fullpdf

Reference26 articles.

1. Improving the nutritional and textural properties of wheat flour tortillas;Anton;Cer Res Commun,2008

2. Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: effects of hydrocolloid addition;Anton;Food Sci Technol,2009

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1. Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas;Journal of the Science of Food and Agriculture;2023-07-28

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3. National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme;Food and Nutrition Bulletin;2019-02-08

4. Quality Parameters of Masa and Tortillas Produced from Blue Maize ( Zea mays sp. mays ) Landraces;Journal of Food Science;2019-02

5. Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas;Cereal Chemistry;2018-12-11