Functionality of Rice and Sorghum Flours in Baked Tortilla...

Cereal Chemistry 1999 / 09 Vol. 76; Iss. 5

Functionality of Rice and Sorghum Flours in Baked Tortilla and Corn Chips

Quintero-Fuentes, X., McDonough, C. M., Rooney, L. W., Almeida-Dominguez, H.
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Volume:
76
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.1999.76.5.705
Date:
September, 1999
File:
PDF, 125 KB
english, 1999
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