Shelf stability and sensory properties of flour tortillas...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 1

Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

Alex A. Anton, Odean M. Lukow, R. Gary Fulcher, Susan D. Arntfield
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2008.06.005
File:
PDF, 189 KB
english, 2009
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