Effects of barley flour and beta-glucans in corn tortillas
The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour in corn tortillas. Texture was evaluated after 4 hr and up to 7 d storage at 4°C. Substitution of 2.5-10% barley flour significantly improved tortilla te...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2004
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| Online Access: | http://hdl.handle.net/1969.1/180 |