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tortilla

Known as: tortillas 
 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2009
2009
Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties
Nixtamalised flour from transgenic maize (genetically modified maize with the cDNA of amarantin) and its tortillas were evaluated… Expand
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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
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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Highly Cited
2005
Highly Cited
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
2004
2004
Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The… Expand
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
Highly Cited
2002
Highly Cited
2002
Validation of a semi-quantitative food-frequency questionnaire for use among adults in Guatemala
Abstract Objective: The purpose of the study was to assess the validity of a 52-item semiquantitative food-frequency… Expand
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
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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