Characterization of corn and sorghum totillas during storage /

The effects of storage time, reheating, waxy starch and various additives on tortilla staling were measured. Tortillas were prepared by substituting 0, 10, 15 and 20% of normal grains with waxy corn or sorghum. Tortillas were also prepared with 100% heterodoxy sorghum. Xylanase, CMC (0.75%), CaO, an...

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Bibliographic Details

Main Author:	Quintero-Fuentes, Ximena, 1972-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=733678411&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD