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Effect of genotype on cooking and texture of corn for tortilla production
(Texas A&M University, 1980)
Not available
Development and characterization of an instant tortilla flour from sorghum and maize by infra-red cooking (micronizing) and extrusion cooking
(1983)
The pH, density, water absorption index, color, viscosity, particle size, and chemical composition of nine, U.S. and Mexican, nixtamalized, instant maize (NIM) flours, measured in 1983 were different (p = 0.05) from those ...