{"id":"https://openalex.org/W2247750059","doi":null,"title":"Effects of hydrocolloids on processing and qualities of wheat tortillas","display_name":"Effects of hydrocolloids on processing and qualities of wheat tortillas","publication_year":1993,"publication_date":"1993-09-04","ids":{"openalex":"https://openalex.org/W2247750059","mag":"2247750059"},"language":"en","primary_location":{"id":"pmh:oai:oaktrust.library.tamu.edu:1969.1/ETD-TAMU-1991-THESIS-F911","doi":null,"is_oa":false,"landing_page_url":"https://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-F911","pdf_url":null,"source":{"id":"https://openalex.org/S4306400291","display_name":"OakTrust (Texas A&M University Libraries)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I91045830","host_organization_name":"Texas A&M University","host_organization_lineage":["https://openalex.org/I91045830"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"Thesis"},"volume":null,"type":"dissertation","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5056685895","display_name":"Christopher P. Friend","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Christopher P. Friend","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5110052044","display_name":"Ralph D. Waniska","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Ralph D. Waniska","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5103517519","display_name":"Lloyd W. Rooney","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Lloyd W. Rooney","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":null,"has_fulltext":false,"cited_by_count":78,"citation_normalized_percentile":null,"cited_by_percentile_year":null,"biblio":{"volume":"70","issue":"3","first_page":"252","last_page":"256"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.8711000084877014,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.8711000084877014,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.12759999930858612,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.0003000000142492354,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/hydrocolloids","display_name":"hydrocolloids","score":0.8899999856948853},{"id":"https://openalex.org/keywords/carboxymethyl-cellulose","display_name":"carboxymethyl cellulose","score":0.9039999842643738},{"id":"https://openalex.org/keywords/hydroxypropyl-methylcellulose","display_name":"hydroxypropyl methylcellulose","score":0.9010000228881836},{"id":"https://openalex.org/keywords/methylcellulose","display_name":"methylcellulose","score":0.984000027179718},{"id":"https://openalex.org/keywords/gum-arabic","display_name":"gum arabic","score":0.9229999780654907},{"id":"https://openalex.org/keywords/guar-gum","display_name":"guar gum","score":0.996999979019165},{"id":"https://openalex.org/keywords/xanthan-gum","display_name":"xanthan gum","score":0.9990000128746033},{"id":"https://openalex.org/keywords/dough-viscosity","display_name":"dough viscosity","score":0.6420000195503235},{"id":"https://openalex.org/keywords/gluten-development","display_name":"gluten development","score":0.8259999752044678},{"id":"https://openalex.org/keywords/freeze-thaw-stability","display_name":"freeze-thaw stability","score":0.9940000176429749},{"id":"https://openalex.org/keywords/storage-stability","display_name":"storage stability","score":0.7419999837875366},{"id":"https://openalex.org/keywords/dough-water-absorption","display_name":"dough water absorption","score":0.6510000228881836}],"concepts":[{"id":"https://openalex.org/C2778177282","wikidata":"https://www.wikidata.org/wiki/Q1396728","display_name":"Farinograph","level":3,"score":0.7650385499000549},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.7008556127548218},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6381515264511108},{"id":"https://openalex.org/C2776336767","wikidata":"https://www.wikidata.org/wiki/Q188251","display_name":"Gluten","level":2,"score":0.5246199369430542},{"id":"https://openalex.org/C2776725572","wikidata":"https://www.wikidata.org/wiki/Q422071","display_name":"Guar gum","level":2,"score":0.5066857933998108},{"id":"https://openalex.org/C2779251873","wikidata":"https://www.wikidata.org/wiki/Q80294","display_name":"Cellulose","level":2,"score":0.4908238351345062},{"id":"https://openalex.org/C168314062","wikidata":"https://www.wikidata.org/wiki/Q2550696","display_name":"Absorption of water","level":2,"score":0.4896262288093567},{"id":"https://openalex.org/C2776081644","wikidata":"https://www.wikidata.org/wiki/Q411030","display_name":"Carboxymethyl cellulose","level":3,"score":0.47891104221343994},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.4367815852165222},{"id":"https://openalex.org/C138777275","wikidata":"https://www.wikidata.org/wiki/Q6884054","display_name":"Mixing (physics)","level":2,"score":0.4307872951030731},{"id":"https://openalex.org/C176864760","wikidata":"https://www.wikidata.org/wiki/Q217651","display_name":"Moisture","level":2,"score":0.4204617738723755},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.23058882355690002},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.21487030386924744},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.09043508768081665},{"id":"https://openalex.org/C537181965","wikidata":"https://www.wikidata.org/wiki/Q658","display_name":"Sodium","level":2,"score":0.0},{"id":"https://openalex.org/C62520636","wikidata":"https://www.wikidata.org/wiki/Q944","display_name":"Quantum mechanics","level":1,"score":0.0},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"pmh:oai:oaktrust.library.tamu.edu:1969.1/ETD-TAMU-1991-THESIS-F911","doi":null,"is_oa":false,"landing_page_url":"https://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-F911","pdf_url":null,"source":{"id":"https://openalex.org/S4306400291","display_name":"OakTrust (Texas A&M University Libraries)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I91045830","host_organization_name":"Texas A&M University","host_organization_lineage":["https://openalex.org/I91045830"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"","raw_type":"Thesis"},{"id":"mag:2247750059","doi":null,"is_oa":false,"landing_page_url":"https://agris.fao.org/agris-search/search.do?recordID=US9421072","pdf_url":null,"source":{"id":"https://openalex.org/S4210216257","display_name":"Cereal Chemistry","issn_l":"0009-0352","issn":["0009-0352","1943-3638"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","dongbi-b","jufo-1","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Cereal Chemistry","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"score":0.9208999872207642,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2557194837","https://openalex.org/W2219344071","https://openalex.org/W2288919386","https://openalex.org/W2284448964","https://openalex.org/W2285733500","https://openalex.org/W2257846503","https://openalex.org/W2329713364","https://openalex.org/W2278237143","https://openalex.org/W2788817302","https://openalex.org/W2291263432"],"abstract_inverted_index":{"Effects":[0],"of":[1,26,58,99,121,142,152,164],"hydrocolloids":[2],"were":[3,32,54,64,114,135,148,176],"evaluated":[4],"in":[5,61],"hot-press":[6],"wheat":[7,103],"tortillas.":[8,139],"Natural":[9],"(arabic,":[10],"guar,":[11],"and":[12,20,22,28,46,51,67,91,120,131,159,170,172,200],"xanthan),":[13],"modified":[14,29,108],"cellulose":[15,30,78,109],"(carboxymethylcellulose":[16],"[CMC],":[17],"hydroxypropyl":[18],"methylcellulose,":[19],"methylcellulose),":[21],"commercial":[23,75,112,161],"blends":[24,76,113],"(mixtures":[25],"natural":[27,106],"gums)":[31],"utilized.":[33],"Farinograph":[34],"values,":[35],"mixing":[36],"characteristics,":[37],"dough":[38,89,93,143,196],"machinability,":[39,197],"tortilla":[40,198,201],"characteristics":[41,81],"(diameter,":[42],"weight,":[43],"moisture":[44,132],"content,":[45],"appearance),":[47],"rollability":[48,151],"over":[49],"time,":[50],"freeze-thaw":[52,185],"stability":[53,203],"determined.":[55],"Increased":[56],"levels":[57],"gums":[59,147],"resulted":[60],"doughs":[62],"that":[63],"more":[65,146,178],"sticky":[66],"less":[68],"cohesive":[69],"throughout":[70],"mixing.":[71],"Doughs":[72],"prepared":[73],"with":[74,97,157],"containing":[77,105,174],"gum":[79],"exhibited":[80],"similar":[82,136],"to":[83,191],"CMC,":[84],"such":[85],"as":[86],"lower":[87],"initial":[88],"viscosity":[90],"longer":[92,156],"development":[94,189],"times":[95],"compared":[96],"those":[98],"the":[100],"control.":[101],"Hot-press":[102],"tortillas":[104,153,166,173,182],"gums,":[107,110],"or":[111],"consistently":[115],"round,":[116],"puffed,":[117],"slightly":[118],"browned,":[119],"good":[122,195],"quality.":[123],"Tortilla":[124],"diameters":[125],"(159":[126],"mm),":[127],"weights":[128],"(41.4":[129],"g),":[130],"content":[133],"(30.8%)":[134],"for":[137,194],"all":[138,165],"Water":[140],"absorption":[141],"increased":[144],"when":[145],"added.":[149],"The":[150],"was":[154],"retained":[155],"CMC":[158,175],"cellulose-based":[160],"blends.":[162],"Rollability":[163],"decreased":[167],"during":[168],"freezing":[169],"thawing,":[171],"significantly":[177],"rollable":[179],"than":[180],"control":[181],"after":[183],"five":[184],"cycles.":[186],"Proper":[187],"gluten":[188],"appears":[190],"be":[192],"essential":[193],"qualities,":[199],"shelf":[202]},"counts_by_year":[{"year":2022,"cited_by_count":1},{"year":2020,"cited_by_count":1},{"year":2019,"cited_by_count":1},{"year":2018,"cited_by_count":1},{"year":2017,"cited_by_count":1},{"year":2016,"cited_by_count":4},{"year":2015,"cited_by_count":10},{"year":2014,"cited_by_count":5},{"year":2013,"cited_by_count":3},{"year":2012,"cited_by_count":3}],"updated_date":"2026-11-08T12:12:28.789561","created_date":"2016-06-24T00:00:00"}
