Textural Studies of Stored Corn Tortillas with Added Xanthan Gum-Reference-Cited by-同舟云学术

Textural Studies of Stored Corn Tortillas with Added Xanthan Gum

Published:2007-09 Issue:5 Volume:84 Page:502-505
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Román-Brito José A.¹,Agama-Acevedo Edith¹,Méndez-Montealvo Guadalupe¹,Bello-Pérez Luis A.¹²

Affiliation:

1. Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, apartado postal 24, 62731 Yautepec, Morelos, México.

2. Corresponding author. Fax: +5273941896. E-mail: labellop@ipn.mx

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference15 articles.

1. Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and Lime

2. Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage

3. The structure and interactions of starch with food constituents

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