Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley
Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley
About this item
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Author / Creator
Publisher
St. Paul, MN: The American Association of Cereal Chemists, Inc
Journal title
Language
English
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Publication information
Publisher
St. Paul, MN: The American Association of Cereal Chemists, Inc
Subjects
More information
Scope and Contents
Contents
Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 μm (regular [R]), 131 μm (intermediate [IM]), and 68 μm (microground [MG]). Topographical and fluorescent microstructure images of flours, doughs, and tortillas were examined. Flours and tortillas were analyzed for color, protein, ash, starch, mois...
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Full title
Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley
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Record Identifier
TN_cdi_proquest_journals_230080395
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_230080395
Other Identifiers
ISSN
0009-0352
E-ISSN
1943-3638
DOI
10.1094/CCHEM-86-4-0439
