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tortilla

Known as: tortillas 
 
National Institutes of Health

Papers overview

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Highly Cited
2008
Highly Cited
2008
Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas.
Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into… Expand
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2008
2008
Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas
ABSTRACT Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal… Expand
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2008
2008
Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and… Expand
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2005
2005
In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known… Expand
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2004
2004
In vitro starch digestibility changes during storage of maize flour tortillas.
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4… Expand
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2003
2003
Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins.
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN… Expand
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Highly Cited
2002
Highly Cited
2002
Validation of a semi-quantitative food-frequency questionnaire for use among adults in Guatemala.
OBJECTIVE The purpose of the study was to assess the validity of a 52-item semi-quantitative food-frequency questionnaire (FFQ… Expand
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1992
1992
Rural‐urban variation in limed maize use and tortilla consumption by women in Guatemala
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a… Expand
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1992
1992
Rural‐urban variation in the calcium, iron, zinc and copper content of tortillas and intake of these minerals from tortillas by women in Guatemala
Tortillas are central to the traditional Guatemalan diet. This study measured the contents of calcium, iron, zinc and copper in… Expand
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1983
1983
Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods
Various methods of cooking affected the total dry matter lost during the processing of corn and sorghum into tortillas. However… Expand
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