INDUSTRIAL PRODUCTION OF SOY‐ENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORN‐SOYBEAN MIXTURES
- 1 March 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2) , 349-351
- https://doi.org/10.1111/j.1365-2621.1976.tb00616.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- ENRICHMENT OF TORTILLAS WITH SOY PROTEINS BY LIME COOKING OF WHOLE RAW CORN‐SOYBEAN MIXTURESJournal of Food Science, 1974