AGRIS - International System for Agricultural Science and Technology

Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

2015

Liu, Ting | Gary G. HouauthorWheat Marketing Center, Inc., 1200 N.W. Naito Parkway, Suite 230, Portland, OR 97209, USA | Sharon L. BookauthorICL Food Specialties, St. Louis, MO 63119, USA | Len MarquartauthorDepartment of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA


Bibliographic information
Other Subjects
Whole-wheat flour tortilla; Ambient temperature; Dough; Aluminum sulfate; Aluminum phosphate; Whole wheat flour; Tortillas; Opacity; Extensibility; Storage time; Chemical leavening
Language
English
Type
Text; Journal Article

2016-11-15
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