TORTILLA-MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS

被引：26
|
作者：
JOHNSON, BA
ROONEY, LW
KHAN, MN
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1980.tb04128.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：671 / 674
页数：4
相关论文
共 50 条
  • [1] Functionality of rice and sorghum flours in baked tortilla and corn chips
    Quintero-Fuentes, X
    McDonough, CM
    Rooney, LW
    Almeida-Dominguez, H
    CEREAL CHEMISTRY, 1999, 76 (05) : 705 - 710
  • [2] COOKING CHARACTERISTICS OF SORGHUM AND CORN FOR TORTILLA PREPARATION BY SEVERAL COOKING METHODS
    BEDOLLA, S
    DEPALACIOS, MG
    ROONEY, LW
    DIEHL, KC
    KHAN, MN
    CEREAL CHEMISTRY, 1983, 60 (04) : 263 - 268
  • [3] CHANGES IN CORN AND SORGHUM DURING NIXTAMALIZATION AND TORTILLA BAKING
    GOMEZ, MH
    MCDONOUGH, CM
    ROONEY, LW
    WANISKA, RD
    JOURNAL OF FOOD SCIENCE, 1989, 54 (02) : 330 - 336
  • [4] Aflatoxins' fate during the nixtamalization of contaminated maize by two tortilla-making processes
    Méndez-Albores, JA
    Arámbula-Villa, G
    Loarca-Piña, MG
    González-Hernández, J
    Castaño-Tostado, E
    Moreno-Martínez, E
    JOURNAL OF STORED PRODUCTS RESEARCH, 2004, 40 (01) : 87 - 94
  • [5] DRY CORN MASA FLOURS FOR TORTILLA AND SNACK FOOD-PRODUCTION
    GOMEZ, MH
    ROONEY, LW
    WANISKA, RD
    PLUGFELDER, RL
    CEREAL FOODS WORLD, 1987, 32 (05) : 372 - &
  • [6] The RVA as a rapid tool to screen maize genotypes for the tortilla-making process in a breeding program
    Gricelda Vazquez-Carrillo, Maria
    Santiago-Ramos, David
    JOURNAL OF CEREAL SCIENCE, 2019, 86 : 22 - 25
  • [7] "I Hate it" TORTILLA-MAKING, CLASS AND WOMEN'S TASTES IN RURAL YUCATAN, MEXICO
    Wynne, Lauren A.
    FOOD CULTURE & SOCIETY, 2015, 18 (03) : 379 - 397
  • [8] Tortilla chips made with white sorghum and corn: Comparison of sensory and physicochemical characteristics with corn-made commercial products
    Gutierrez-Salomon, Ana Luisa
    Aguilar-Raymundo, Victoria Guadalupe
    Barajas-Ramirez, Jahir Antonio
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
  • [9] SORGHUMS WITH IMPROVED TORTILLA MAKING CHARACTERISTICS
    KHAN, MN
    ROONEY, LW
    ROSENOW, DT
    MILLER, FR
    JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 720 - +
  • [10] A COMPARATIVE-STUDY OF PROTEIN-CHANGES IN NORMAL AND QUALITY PROTEIN MAIZE DURING TORTILLA-MAKING
    ORTEGA, EI
    VILLEGAS, E
    VASAL, S
    CEREAL FOODS WORLD, 1986, 31 (08) : 579 - 579
12345