Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp-Reference-Cited by-同舟云学术

Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp

Published:2002-05 Issue:4 Volume:67 Page:1444-1448
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Arambula V.G.,Gonzalez-Hernandez J.,Moreno M.E.,Ordorica F.C.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10303.x/fullpdf

Reference13 articles.

1. VG. Arambula, 1994 . Evaluacion de un proceso continuo de extrusion para obtencion de harina instantanea de maiz para elaboracion de tortillas . Thesis . Universidad Autonoma de Sinaloa. Mexico.

2. EXTRUDED CORN FLOUR AS AN ALTERNATIVE TO LIME-HEATED CORN FLOUR FOR TORTILLA PREPARATION

3. S. Bedolla, 1983 . Development and characterization of instant tortilla flours from sorghum and corn by infrared cooking (micronizing) and extrusion cooking . Ph. D. Dissertation, Texas, A&M University, College Station. TX, USA.

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