Fortification of baked and fried tortilla chips with mechanically expelled soy flour
The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objec...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-1309 http://hdl.handle.net/1969.1/ETD-TAMU-1309 |