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International Journal of Food Properties Volume 2, 1999 - Issue 2
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Original Articles

Rheological properties of deep fried tortillas prepared with hydrocolloidsFootnote*

Ahmed Kayader Department of Food Science, Purdue University, 1160 Food Science Building, West Lafayette, IN, 47907‐1160, USA Phone: +1‐765‐494‐8262 Fax: +1‐765‐494‐8262 E-mail: [email protected]
&
Rakesh K. Singh Department of Food Science, Purdue University, 1160 Food Science Building, West Lafayette, IN, 47907‐1160, USA Phone: +1‐765‐494‐8262 Fax: +1‐765‐494‐8262 E-mail: [email protected]
Pages 185-193 | Published online: 02 Sep 2009

References

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  • Approved as journal paper number 15841 of Purdue University Agricultural Research Programs.

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