Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

Author:

Janve Bhaskar1,Yang Wade1,Sims Charles1

Affiliation:

1. Univ. of Florida; IFAS; 520 Newell Drive Gainesville FL 32611 U.S.A

Publisher

Wiley

Subject

Food Science

Reference48 articles.

1. Approved methods of the American Association of cereal chemists: method 02-52;AACC;AACC St. Paul, Minn.,1995

2. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Sci Today,1969

3. Quantifying nonhomogeneous colors in agricultural materials part I: method development;Balaban;J Food Sci,2008

4. Extruded corn flour as an alternative to lime-treated corn flour for tortilla preparation;Bazua;J Food Sci,1979

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