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tortilla
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tortillas
National Institutes of Health
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2014
2014
Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla Snack
A. Islas-Rubio
,
A. Barca
,
Luis Enrique Molina-Jacott
,
M. Granados-Nevárez
,
F. Vásquez-Lara
Plant Foods for Human Nutrition
2014
Corpus ID: 207233932
An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain…
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2014
2014
Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla
E. Heredia‐Olea
,
A. Martínez‐Martínez
,
Sylvia Payan-Tamez
,
Isabel Palomera-Santandreu
,
Sara Guajardo-Flores
,
E. Pérez‐Carrillo
2014
Corpus ID: 59145848
Reduced fat wheat tortilla was formulated A formulation reduced in shortening with the fiber dietary properties of the whole…
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2011
2011
Physicochemical, Sensory and Functional Properties of Gelatinized Corn - Triticale Flour Composite Tortilla
H. Ali
,
Abdel Rahman
,
S. Al-Khalifa
2011
Corpus ID: 44166620
This study was focused on substituting a part of gelatinized corn flour (GCF) with Triticale flour (TF) and both of them in…
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2004
2004
In vitro starch digestibility changes during storage of maize flour tortillas.
E. Agama‐Acevedo
,
R. Rendón-Villalobos
,
J. Tovar
,
O. Paredes-López
,
J. J. Islas-Hernández
,
L. Bello‐Pérez
Die Nahrung
2004
Corpus ID: 23540843
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4…
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2004
2004
Antistaling properties of amylases, wheat gluten and CMC on corn tortilla
Bueso Ucles
,
F. Javier
2004
Corpus ID: 97581650
Antistaling Properties of Amylases, Wheat Gluten and CMC on Corn Tortilla. (May 2003) Francisco Javier Bueso Ucles, B.Sc…
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2003
2003
Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins
J. D. F. Figueroa Cárdenas
,
M. G. Acero Godínez
,
N. L. Vasco Méndez
,
A. L. Guzmán
,
L. M. Flores Acosta
International Journal of Food Science and…
2003
Corpus ID: 13288022
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN…
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2000
2000
Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking.
F. Mart�nez-Bustos
,
M?N Garc�a
,
Y?K Chang
,
F. S�nchez-Sinencio
,
Carlos D. Figueroa
The Journal of the Science of Food and…
2000
Corpus ID: 11298764
Whole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed…
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1992
1992
Rural‐urban variation in limed maize use and tortilla consumption by women in Guatemala
V. Krause
,
K. Tucker
,
H. Kuhnlein
,
C. López-Palacios
,
M. Ruz
,
N. Solomons
1992
Corpus ID: 71297444
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a…
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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
V. Krause
,
N. Solomons
,
K. Tucker
,
C. López-Palacios
,
M. Ruz
,
H. Kuhnlein
1992
Corpus ID: 74027641
Tortillas are central to the traditional Guatemalan diet. This study measured the contents of calcium, iron, zinc and copper in…
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1945
1945
NUTRITIVE VALUE OF THE MEXICAN TORTILLA.
R. O. Cravioto
,
R. Anderson
,
E. E. Lockhart
,
F. De P Miranda
,
R. Harris
Science
1945
Corpus ID: 38564178
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