Effect of sorghum, oat, buckwheat and flax on flour tortilla quality

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Details

Author(s):
M. Gritsenko; J. Alviola; C.M. McDonough; L.W. Rooney

Type of Document:
Scholarly Article

 

Publisher/Journal:
Institute of Food Technologists

Date of Publication:
2008

Place of Publication:
New Orleans, LA

Links
Description

Coming soon

Additional Bibliographic Information

Gritsenko, M., J. Alviola, C.M. McDonough, and L.W. Rooney. 2008. Effect of sorghum, oat, buckwheat and flax on flour tortilla quality. Annual Meeting and Food Expo, Institute of Food Tech, New Orleans, LA. http://preview.tinyurl.com/6fnzmp

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