SORGHUM TORTILLAS: PROCESS AND PRODUCT ATTRIBUTES
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1435-1438
- https://doi.org/10.1111/j.1365-2621.1977.tb08393.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- ENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORN‐SOYBEAN MIXTURESJournal of Food Science, 1974
- APPLICATION OF ENGINEERING TECHNIQUES TO EVALUATION OF TEXTURE OF SOLID FOOD MATERIALSJournal of Texture Studies, 1970
- OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODSJournal of Texture Studies, 1969
- Classification of Textural CharacteristicsaJournal of Food Science, 1963