Browsing by Subject "Major food service and technology."
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(Texas A&M University, 1997)Strained carrot quality is impacted by color degradation and flavor changes. Maceration, followed by heating in open holding tanks may cause chemical changes that lead to brown color formation. Processing carrots in low ...
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(Texas A&M University, 1996)Characteristics of wheat flour tortilla dough were measured on a texture analyzer using texture profile analysis (TPA), stress relaxation, extensibility and adhesiveness tests. Doughs were optimally mixed, rested, divided, ...