NUTRITIONAL PROFILE OF CORN AND FLOUR TORTILLAS

被引：0
|
作者：
RANHOTRA, GS [1 ]
机构：
[1] KANSAS STATE UNIV AGR & APPL SCI,MANHATTAN,KS 66506
来源：
CEREAL FOODS WORLD | 1985年 / 30卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：703 / 704
页数：2
相关论文
共 50 条
  • [31] Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour
    Celeste Gamez-Valdez, Laura
    Gutierrez-Dorado, Roberto
    Alberto Gomez-Aldapa, Carlos
    Korina Perales-Sanchez, Janitzio Xiomara
    Milan-Carrillo, Jorge
    Oliva Cuevas-Rodriguez, Edith
    Mora-Rochin, Saraid
    Reyes-Moreno, Cuauhtemoc
    BIOTECNIA, 2021, 23 (02): : 103 - 112
  • [32] PROTEIN FUNCTIONALITY IN WHEAT-FLOUR TORTILLAS
    WANISKA, RD
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 193 - AGFD
  • [33] Development of bean-corn tortillas
    Machado, C. M.
    Lamothe, L.
    Ismail, B.
    Nielsen, S. S.
    CEREAL FOODS WORLD, 2007, 52 (05) : 263 - 268
  • [34] Nation-wide failure of voluntary folic acid fortification of corn masa flour and tortillas with folic acid
    Kancherla, Vijaya
    Averbach, Hallie
    Oakley, Godfrey P., Jr.
    BIRTH DEFECTS RESEARCH, 2019, 111 (11): : 672 - 675
  • [35] Evolution of the machines for the corn tortillas production
    Figueroa, JDC
    Lozano, GA
    López-Cajún, CS
    González-Hernández, J
    INTERNATIONAL SYMPOSIUM ON HISTORY OF MACHINES AND MECHANISMS, PROCEEDINGS HMM 2000, 2000, : 93 - 99
  • [36] EFFECT OF SORGHUM FLOUR ADDITION ON THE CHARACTERISTICS OF WHEAT-FLOUR TORTILLAS
    TORRES, PI
    RAMIREZWONG, B
    SERNASALDIVAR, SO
    ROONEY, LW
    CEREAL CHEMISTRY, 1993, 70 (01) : 8 - 13
  • [37] Functionality of Gliadin Proteins in Wheat Flour Tortillas
    Mondal, Suchismita
    Hays, Dirk B.
    Alviola, Noviola J.
    Mason, Richard E.
    Tilley, Michael
    Waniska, Ralph D.
    Bean, Scott R.
    Glover, Karl D.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (04) : 1600 - 1605
  • [38] Functionality of bicarbonate leaveners in wheat flour tortillas
    Bejosano, FP
    Waniska, RD
    CEREAL CHEMISTRY, 2004, 81 (01) : 77 - 79
  • [39] EFFECTS OF ADDITIVES IN WHEAT-FLOUR TORTILLAS
    FRIEND, CP
    ROSS, RG
    WANISKA, RD
    ROONEY, LW
    CEREAL FOODS WORLD, 1995, 40 (07) : 494 - 497
  • [40] The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas
    Milan-Carrillo, Jorge
    Gutierrez-Dorado, Roberto
    Perales-Sanchez, Janitzio
    Xiomara, Karina
    Cuevas-Rodriguez, Edith Oliva
    Ramirez-Wong, Benjamin
    Reyes-Moreno, Cuauhtemocc
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 (07): : 727 - 736
12345