Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids

Author: Arámbula-Villa G.   González-Hernández J.   Ordorica-Falomir C.A.  

Publisher: Academic Press

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.33, Iss.3, 2001-05, pp. : 245-252

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Abstract