EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00549.x/fullpdf
Reference26 articles.
1. AACC INTERNATIONAL 2000 Method 54-40A: Approved Methods of the American Association of Cereal Chemists
2. Effect of emulsifiers on textural properties of whole wheat tortillas during storage;AKDOGAN;Cereal Chem.,2006
3. Relationship between objective and subjective wheat flour tortilla quality evaluation methods;ALVIOLA;Cereal Chem.,2010
4. Determining the role of starch in flour tortilla staling using α-amylase;ALVIOLA;Cereal Chem.,2008
5. Effect of cross-linked resistant starch on wheat tortilla quality;ALVIOLA;Cereal Chem.,2010
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