Work

Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments

Year: 2005

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2005.03.003

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

Institutions: The Ohio State University, University of Parma, Oregon 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

OpenAlex ID: W1992118196

FWCI: 1.816

Cites: 30

Cited by: 17

Related to: 10