Tortilla chips made with white sorghum and corn: Comparison...

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Journal of Food Processing and Preservation 2020 / 06

Tortilla chips made with white sorghum and corn: Comparison of sensory and physicochemical characteristics with corn‐made commercial products

Gutiérrez‐Salomón, Ana Luisa, Aguilar‐Raymundo, Victoria Guadalupe, Barajas‐Ramírez, Jahir Antonio
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14642
Date:
June, 2020
File:
PDF, 673 KB
2020
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