Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour-Reference-Cited by-同舟云学术

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

Published:2003-07 Issue:4 Volume:80 Page:427-436
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Guo G.¹,Jackson D. S.¹²,Graybosch R. A.³,Parkhurst A. M.⁴

Affiliation:

1. Postdoctoral research associate and professor, respectively, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919.

2. Corresponding author. E-mail: djackson1@unl.edu. Fax: 402-472-1693.

3. USDA-ARS, 362C Plant Science Hall, University of Nebraska, Lincoln, NE 68583-0915.

4. Professor, Department of Biometry, University of Nebraska, Lincoln, NE 68583-0712.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Staling of Bread as Affected by Waxy Wheat Flour Blends

2. Effects of Leavening Acids and Dough Temperature in Wheat Flour Tortillas

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