The Effects of Storage Temperature on the Staling of Wheat Flour Tortillas-Reference-Cited by-同舟云学术

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The Effects of Storage Temperature on the Staling of Wheat Flour Tortillas

Published:2003-05 Issue:3 Volume:37 Page:377-380
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kelekci N.N.,Pascut S.,Waniska R.D.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference15 articles.

1. Perspectives on flour tortillas;Waniska;Cereal Food World,1999

2. Rheological behavior of undeveloped and developed wheat dough;Qoorani;Cereal Chemistry,1996

3. Effects of additives in wheat flour tortillas;Friend;Cereal Food World,1995

4. Effects of added proteins on wheat tortillas;Suhendro;Cereal Chemistry,1993

5. Principles of Cereal Science and Technology;Hoseney,1996

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4. Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla;Foods;2019-11-24

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