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

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED

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

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

Chemicals and Biological Study on Tortilla Chips

EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA

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

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

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