Characterization of product quality attributes of tortilla chips during the frying process /

Tortilla chips were prepared from commercially nixtamalized dry mesa flour. The effect of initial moisture content, frying oil temperature, flour particle size distribution, and degree of starch gelatinization on the moisture loss, oil absorption, changes in geometric dimensions, texture, porosity,...

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Bibliographic Details
Main Author:	Kawas Escoto, Marie Louise
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major agricultural engineering.
Online Access:	Link to OAKTrust copy

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Call Number:		2000 Thesis K39

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Call Number:		2000 Thesis K39
Notes:		Cushing Archival Copy (Library Use Only)

2000 Thesis K39	Available