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Tortilla Bending Technique: An Objective Method for Corn Tortilla Texture Measurement
Cereal Chemistry, 1998ABSTRACTAn objective bending technique was developed to measure corn tortilla texture. During the test, tortilla strips were bent to a 40° angle. The bending technique detected differences in uniformity, thickness, and puffing. Thick tortillas required more force to bend and had greater moduli of deformation values than thin tortillas.
E. L. Suhendro +4 more
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Aztlán: A Journal of Chicano Studies
The Chicano-centric reboot of Party of Five (2020) exemplifies a postracial, postnetwork representational strategy to diversify mainstream media programming. While only ten episodes were produced and aired, several transgressive elements of Party of Five elevate the visibility and discursive representations of Chicanas/os/xs: the show problematizes ...
Sonya M. Alemán, Jillian M. Báez
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The Chicano-centric reboot of Party of Five (2020) exemplifies a postracial, postnetwork representational strategy to diversify mainstream media programming. While only ten episodes were produced and aired, several transgressive elements of Party of Five elevate the visibility and discursive representations of Chicanas/os/xs: the show problematizes ...
Sonya M. Alemán, Jillian M. Báez
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Food, Culture & Society, 2014
AbstractThis article presents the business strategies of restaurateur Ninfa Laurenzo, the first female entrepreneur of Mexican origin to become a millionaire in Houston, Texas. “Mama Ninfa,” as Houston's public came to call her affectionately, redefined the Mexican restaurant scene both in Houston and throughout the state of Texas in the 1970s and ...
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AbstractThis article presents the business strategies of restaurateur Ninfa Laurenzo, the first female entrepreneur of Mexican origin to become a millionaire in Houston, Texas. “Mama Ninfa,” as Houston's public came to call her affectionately, redefined the Mexican restaurant scene both in Houston and throughout the state of Texas in the 1970s and ...
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Bread, Tortillas, and Sandwiches
2009Bread, one of the oldest and most popular of all commercially prepared foods, is a big problem for spaceflight. As mentioned before, there is the crumb problem. The crumbs go everywhere in microgravity. But keeping bread fresh and tasty enough for eating is the real challenge.
Charles T. Bourland, Gregory L. Vogt
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