Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids

✍ Scribed by G. Arámbula-Villa; J. González-Hernández; C.A. Ordorica-Falomir

• Book ID: 112257186
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 119 KB
• Volume: 33
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.2001.0372