Effects of some anti-staling additives, pH and storage on the staling of corn tortillas /

Changes in texture and starch properties of corn tortillas abided by pH, storage and additives, i.e. gluten, a-amylases and alkaline professes were documented. Tortilla texture was evaluate by subjective rollability and pliability, objective 1-D extensibility method, and by a texture profile sensor...

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Bibliographic Details

Main Author:	Miranda-Lopez, Rita
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=733674561&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD