Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)

✍ Scribed by K.N. Waliszewski; V. Pardio; E. Carreon

• Book ID: 108823585
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 406 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08881.x