EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH
Article first published online: 14 JUL 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 36, Issue 1, pages 38–45, February 2012
How to Cite
ALVIOLA, J.N., JONDIKO, T.O. and AWIKA, J.M. (2012), EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH. Journal of Food Processing and Preservation, 36: 38–45. doi: 10.1111/j.1745-4549.2011.00549.x
- Issue published online: 20 JAN 2012
- Article first published online: 14 JUL 2011
- Received for Publication December 18, 2009; Accepted for Publication December 22, 2010
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