Article ID Journal Published Year Pages File Type
10889217 Innovative Food Science & Emerging Technologies 2005 6 Pages PDF
Abstract
Staling of fresh corn tortillas and microbial growth are of current concern during the storage of commercial products. The data suggested an impact of holding time of pressure (1 and 10 min at 500 or 800 MPa) regarding macroscopic textural changes in corn tortillas.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments
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