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PASTING BEHAVIORS OF STARCH AND PROTEIN IN SOY FLOUR-ENRICHED COMPOSITE FLOURS ON QUALITY OF BISCUITS

✍ Scribed by KARUTHAPANDIAN DEVI; SUNDARAMOORTHY HARIPRIYA

Book ID: 114843561
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 377 KB
Volume: 38
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2012.00752.x

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## Abstract In Mexico the tortilla is most commonly eaten in the form of ‘taco’; this is normally accompanied with other food, in particular the common bean. Tortillas made of quality protein maize (QPM) fortified with common bean might be a strategy to improve their protein quality. In this study,