Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas

Dua, Snehil2013-05-162013-05-162007http://hdl.handle.net/1993/2050412129710 bytesengOptimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillasdoctoral thesis