Development of a low fat wheat tortilla : optimization of lipids, emulsifiers, and fat replacers /

A low fat tortilla was developed by optimizing lipids, emulsifiers and fat replacers. Hot-press wheat tortillas were prepared from wheat flour with 11.6% protein. Lard, pie shortening (PS), all-purpose shortening (AP), liquid frying oil (LF) and salad oil (SO) were used at levels of 1, 4, 7, 10 an...

Full description

Bibliographic Details

Main Author:	Dollak, Christina, 1970-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy