Effect of defatted soybean and soybean isolate fortification on the nutritional, physical, chemical and sensory properties of wheat flour tortillas
- Other title
- Effet de la complémentation de la farine de blé par du soja délipidé et des isolats de soja sur la valeur nutritive et les propriétés physiques, chimiques et organoleptiques des tortillas (fr)
- Author
- GONZALEZ-AGRAMON, M1 ; SERNA-SALDIVAR, S. O
[1] Univ. Sonora, cent. coordinador investigacion, seccion alimentos, Hermosillo, Mexico - Conference name
- Annual meeting of the Institute of Food Technologists. 47 (Las 1987)
- Source
Journal of food science. 1988, Vol 53, Num 3, pp 793-797 ; ref : 26 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Complémentation Propriété organoleptique Soja Tortilla Utilisation Valeur nutritive
- Keyword (en)
- Complementation Organoleptic properties Soybean Tortilla Use Nutritive value
- Keyword (es)
- Complementación Propiedad organoléptica Soya Tortilla Utilización Valor nutritivo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7663950
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1988.tb08957.x 
https://dx.doi.org/10.1111/j.1365-2621.1988.tb08957.x
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