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Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

Author:
Anton, Alex A., Lukow, Odean M., Fulcher, R. Gary, Arntfield, Susan D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.1 pp. 23-29
ISSN:
0023-6438
Subject:
shelf life, thickness, wheat flour, fortified foods, texture, consumer acceptance, dose response, food storage, storage temperature, carboxymethylcellulose, pinto beans, tortillas, firmness, water content, water holding capacity, cohesion, dough, hydrocolloids, sensory properties, guar gum, rheological properties
Agid:
2111671