Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds /

The effects of varying pH and sorghum type on tortilla and tortilla chip properties were evaluated. Masas from white, brown and black sorghums were adjusted to pH levels of 7 (neutral), 9 (control) and 11 (alkaline) and processed into tortillas and tortilla chips. Citric acid and lime solutions were...

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Bibliographic Details

Main Author:	Zelaya Montes, Nolvia Elizabeth, 1972-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy