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RT @KPM_Analytics: Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Find out more here: http…
RT @KPM_Analytics: Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Find out more here: http…
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Find out more here: https://t.co/QZqcRI0Wcb #tortilla #wheat #flour #food #foodindustry #foodmanufacturing https://t.co/maCwDToGcd
Researchers from Monterrey Institute of Technology have been investigating rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Read more: https://t.co/OE93Wta2WF https://t.co/qOm36mPzqv