Instrumental and sensory methods to evaluate texture of wheat flour tortillas during storage /

Subjective reliability, sensory evaluation, and objective rheological techniques characterized wheat flour tortillas on 0, 1, 4, 7, 10 and 13 days of storage. Subjective reliability scores increased during storage (r = 0.80). The 5-member expert sensory panel determined that subjective hardness, rel...

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Bibliographic Details

Main Author:	Joseph, Suman, 1966-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy