Book Review: Tortillas Wheat Flour and Corn Products

Samankaltaisia teoksia

• The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling
  Tekijä: Liu, Jie, et al.
  Julkaistu: (2019)
• Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
  Tekijä: Montemayor-Mora, Gabriela, et al.
  Julkaistu: (2018)
• Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times
  Tekijä: Rojas-Molina, Isela, et al.
  Julkaistu: (2020)
• Processing maize flour and corn meal food products
  Tekijä: Gwirtz, Jeffrey A, et al.
  Julkaistu: (2014)
• Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  Tekijä: Sharma, Savita, et al.
  Julkaistu: (2011)