Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue

Overview of attention for article published in Journal of Food Science and Technology, September 2018

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dimensions_citation: 12 Dimensions

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Summary X Dimensions citations

So far, Dimensions has found 12 publications that cite this research output.

12

The most recent citing publications are shown below. View all 12 publications that cite this research output on Dimensions.

Technology, Science and Culture: A Global Vision, Volume IV

Book chapter (March 2023)

Coconut flour (Cocos nucifera L.) partial replacement on wheat flour (Triticum aestivum)-based tortillas and its effect on dough rheology and tortilla quality

Preprint in Research Square (November 2022)

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

Article in Foods (August 2022)