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- W1985999957 abstract "The effects of mono- and diglycerides on textural properties of baked tortilla chips were studied. The rheological properties and moisture content of tortilla chips were also studied to investigate storage properties. The rheological values increased with the addition of emulsifiers. Fracturability of tortilla chips increased up to 35.0% with addition of mono- and diglycerides and hardness increased up to 42.7%. Rheological properties decreased linearly with increasing concentration. Similar results were observed for the tortilla chips that were held at room temperature for storage. The control chips picked up moisture during storage, with the moisture content of chips increasing from 18.33% to 22.48% after 4 weeks of storage. The moisture content of tortilla chips prepared with mono- and diglycerides did not increase during storage." @default.
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- W1985999957 date "2003-04-01" @default.
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- W1985999957 title "EFFECT OF MONO- AND DIGLYCERIDE ADDITION ON BAKED TORTILLA CHIPS AND THEIR STORAGE PROPERTIES" @default.
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- W1985999957 doi "https://doi.org/10.1111/j.1745-4549.2003.tb00496.x" @default.
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