Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids-Reference-Cited by-同舟云学术

Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids

Published:2001-05 Issue:3 Volume:33 Page:245-252
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Arámbula-Villa G.,González-Hernández J.,Ordorica-Falomir C.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference17 articles.

1. Extruded corn flour as an alternative to lime-heated corn flours for tortilla preparation;BazuÂa;Journal of Food Science,1979

2. Influence of the structural changes during alkaline cooking on the thermal, rheological and dielectric properties of corn tortillas;Rodrı́guez;Cereal Chemistry,1996

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