PRODUCTION OF TORTILLA CHIPS FROM SORGHUM AND MAIZE

被引：27

作者：

SERNASALDIVAR, SO ^{[1
]}

TELLEZGIRON, A ^{[1
]}

ROONEY, LW ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT SOIL & CROP SCI,CEREAL QUAL LAB,COLLEGE STN,TX 77843

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 8卷 / 03期

关键词：

D O I：

10.1016/S0733-5210(88)80039-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：275 / 284

页数：10

共 14 条

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[2]

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[3]

CHOTO CE, 1985, CEREAL CHEM, V62, P51

[4]

GOMEZ MH, 1987, CEREAL FOOD WORLD, V32, P372

[5] SORGHUMS WITH IMPROVED TORTILLA MAKING CHARACTERISTICS [J].

KHAN, MN ;

ROONEY, LW ;

ROSENOW, DT ;

MILLER, FR .

JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :720-+

[6]

PLUGFELDER RL, 1988, CEREAL CHEM, V65, P127

[7]

Rooney L. W., 1987, CORN CHEM TECHNOLOGY

[8]

ROONEY LW, 1983, CRC HDB PROCESSING U, V2

[9]

SERNASALDIVAR SO, 1987, CEREAL CHEM, V64, P247

[10]

1976, SMA660 TECHN IND SYS

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