Objective methods to evaluate rheological properties of wheat flour tortilla dough /

- 0.95; toughness, r-- 0.96). TPA and dough extensibility,

Bibliographic Details

Main Author:	Srinivasan, Meera
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1996.
Subjects:	Major food service and technology.
Online Access:	Link to OAKTrust copy