QUALITY PARAMETERS OF TORTILLAS FORTIFIED WITH SOY AND CHEESE
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 667-670
- https://doi.org/10.1111/j.1365-2621.1980.tb04127.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOODJournal of Food Science, 1978
- YAM (Dioscorea spp.) FLOUR FORTIFICATION WITH SOY FLOURJournal of Food Science, 1977
- CornPublished by Harvard University Press ,1974