Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods
Author:
Affiliation:
1. Cereal Quality Lab, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX.
2. Corresponding author. Phone: 979-845-2985. Fax: 979-845-0456. E-mail address: jawika@ag.tamu.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference15 articles.
1. Determining the Role of Starch in Flour Tortilla Staling Using α-Amylase
2. Comparison of quality of refined and whole wheat tortillas
3. Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage
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