High protein and gliadin content improves tortilla quality of a weak gluten wheat Academic Article

authors

• Awika, Joseph

published proceedings

• LWT-FOOD SCIENCE AND TECHNOLOGY

author list (cited authors)

• Dizlek, H., Girard, A. L., & Awika, J. M.

complete list of authors

• Dizlek, Halef||Girard, Audrey L||Awika, Joseph M

publication date

• January 2022

publisher

• Elsevier  Publisher

published in

• LWT: Food Science and Technology  Journal

keywords

• Flatbread
• Gliadin
• Gluten
• Tortilla
• Wheat

Digital Object Identifier (DOI)

• 10.1016/j.lwt.2022.113320

start page

• 113320

end page

• 113320

volume

• 160