Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas

Author: Vittadini E.   Clubbs E.   Shellhammer T.H.   Vodovotz Y.  

Publisher: Elsevier

ISSN: 0733-5210

Source: Journal of Cereal Science, Vol.39, Iss.1, 2004-01, pp. : 109-117

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