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    • Effects of barley flour and beta-glucans in corn tortillas 

      Silva, Laura (Texas A&M University, 2004-09-30)
      The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour in corn tortillas. Texture was evaluated after 4 hr and up to 7 d storage ...