Work

Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas

Year: 2003

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2003.08.002

Authors: E. Vittadini, E. Clubbs, T.H. Shellhammer, Y. Vodovotz

Institution: The Ohio State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Aeronautics and Space Administration, Ohio State University Press, Ohio State University, Iowa State University

OpenAlex ID: W1990801442

FWCI: 0.292

Cites: 44

Cited by: 30

Related to: 10