PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES

PRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

Utilization of pomegranate and guava seeds in the manufacture of corn chips (Doritos) enriched with soybeans

Chemicals and Biological Study on Tortilla Chips

PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY EVALUATION OF CORN AND SORGHUM DRY MASA FLOURS IN RELATION TO PACKAGING MATERIALS AND STORAGE CONDITIONS

PRODUCTION OF EXTRUDED (PUFFED) SNACK FOOD WITH HIGH BIOLOGICAL AND QUALITY VALUES

QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS

FORTIFICATION OF MAIZE TORTILLA WITH SOME SPROUTED AND COOKED LEGUMES SEED MEAL MIXTURE