TORTILLA

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Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products
《Food and Nutrition Sciences》2020年第5期336-354,共19页Seham Yehia Gebreil Maha Ibrahim Kamal Ali Esraa Ahmed Mohamed Mousa 
Amaranth has become an unconventional crop that interesting of scientists and researchers due to its unique nutritional properties, in addition to bear the water lack and be suitable for all types of soil. The objecti...
关键词：AMARANTH HIGH NUTRITIONAL Value CRACKERS TORTILLA NUTRITIONAL Benefits 
Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour
《Food and Nutrition Sciences》2020年第4期235-254,共20页Tawakalit Tope Asiyanbi-Hammed Senay Simsek 
Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla...
关键词：Composite FLOUR SPECIALTY Crops FERMENTED YAM Unfermented YAM WHEAT 
Protein Fortification of Corn <i>Tortillas</i>: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance
《Food and Nutrition Sciences》2012年第12期1658-1663,共6页Abril Lecuona-Villanueva David A. Betancur-Ancona Luis A. Chel-Guerrero Arturo F. Castellanos-Ruelas 
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditiona...
关键词：TORTILLA Amino Acids Child MALNUTRITION FORTIFICATION 
Effects of Processing on Wheat Tortilla Quality:Benefits of Hard White Wheat
《食品科学》2006年第11期152-158,共7页Michael Tilley Valquiria Pierucci Katherine A Tilley Okkyung Kim Chung 
The suitability of Kansas hard white winter (HWW) wheat milled at a high extraction rate for tortilla production was investigated. All of the Kansas varieties of white wheat,milled to 80% extraction,performed as well ...
关键词：hard white wheat TORTILLA tortilla-processing 
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