Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour"
written by Tawakalit Tope Asiyanbi-Hammed, Senay Simsek,
published by Food and Nutrition Sciences, Vol.11 No.4, 2020

has been cited by the following article(s):

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[2]	Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes
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[3]	Functional bread fortified with foxnut flour and amaranth flour
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[4]	Potencial de las harinas compuestas y su comportamiento reológico y sensorial en panificación
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[5]	Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa …
	2021

[1]	Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17051

[2]	Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2122273

[3]	Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas CyTA - Journal of Food, 2021 DOI:10.1080/19476337.2021.1937323

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