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Sergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in
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Tortillas: Wheat Flour and Corn Products

Lw Rooney , Sergio O. Serna-Saldivar , Sergio O. Serna-Saldivar

Woodhead Publishing and AACC International Press

2015-01-01

ePub

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable...

195,17 €

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