Effect of hydrocolloids and protein on corn tortilla staling /

The effects of storage time, addition of various hydrocolloids and protein on tortilla staling were measured. Tortillas were prepared by adding 1% wheat cellulose with two lengths, 1% commercial hydrocolloid blend (xanthan, guar and food starch), 0.5% carboxymethylcellulose (CMC), 8% zein and 8% ze...

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Bibliographic Details

Main Author:	Yeggy, Heather Ann
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy