The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour /

Bibliographic Details

Main Author:	Gutierrez de Velasco, Arturo Carlos, 1967-
Other Authors:	Rooney, Lloyd W. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2004]
Subjects:	Major food science and technology. Tortillas amylase texture CMC RVA. guar masa
Online Access:	Link to OAK Trust copy