Effect of five factors on the yield and color of toasted tortillas during processing
Yield and color of toasted corn tortillas are key characteristics for producers and consumers, influenced by several factors in the nixtamalizing, tortilla making and browning processes. This experimental study was carried out in a local company in Nochistlán de Mejía, Zacatecas, under controlled co...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal do Norte do Tocantins
2024-12-01
|
| Series: | Revista Brasileira de Educação do Campo |
| Subjects: | |
| Online Access: | https://periodicos.ufnt.edu.br/index.php/campo/article/view/19483 |