검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Multifractal breakage pattern of tortilla chips as related to moisture content Garcia-Armenta E, Tellez-Medina DI, Sanchez-Segura L, Alamilla-Beltran L, Hernandez-Sanchez H, Gutierrez-Lopez GF Journal of Food Engineering, 168, 96, 2016 |
| 2 |
Effect of water activity in tortilla and its relationship on the acrylamide content after frying Delgado RM, Luna-Barcenas G, Arambula-Villa G, Azuara E, Lopez-Perea P, Salazar R Journal of Food Engineering, 143, 1, 2014 |
| 3 |
Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean Grajales-Garcia EM, Osorio-Diaz P, Goni I, Hervert-Hernandez D, Guzman-Maldonado SH, Bello-Perez LA International Journal of Molecular Sciences, 13(1), 286, 2012 |
| 4 |
Effect of hydrocolloid type and concentration on in vitro starch digestibility of stored tortillas using response surface methodology Rendon-Villalobos R, Agama-Acevedo E, Islas-Hernandez JJ, Paredes-Lopez O, Bello-Perez LA Journal of Food Engineering, 74(1), 153, 2006 |
| 5 |
Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology Cortes-Gomez A, Martin-Martinez ES, Martinez-Bustos F, Vazquez-Carrillo GM Journal of Food Engineering, 66(3), 273, 2005 |
| 6 |
Effect of frying conditions on shrinkage and porosity of fried potatoes Krokida MK, Oreopoulou V, Maroulis ZB Journal of Food Engineering, 43(3), 147, 2000 |
| 7 |
A new approach to describe oil absorption in fried foods: a simulation study Moreira RG, Barrufet MA Journal of Food Engineering, 35(1), 1, 1998 |