tortilla

Known as: tortillas 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1959-2016
02419592016

Papers overview

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2011
2011
The maize produced in the highlands of Mexico (>2,400 masl) is generally not accepted by the flour and masa and tortilla industry… (More)
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2010
2010
A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research… (More)
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2008
2008
Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into… (More)
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2005
2005
BACKGROUND Calcium fortification of maize has been achieved for millennia in Central America by the process of nixtamalization… (More)
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2005
2005
Corn tortillas are the staple food of Mexico. During their preparation, calcium is added to the tortillas; therefore, tortillas… (More)
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2005
2005
Fe and Zn deficiencies among the Mexican population are widespread, and one-third of children and women of childbearing age are… (More)
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2004
2004
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4… (More)
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2004
2004
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The… (More)
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1999
1999
An in vitro gut model was used to investigate the bioavailability of calcium, magnesium, cadmium, chromium, iron, manganese, and… (More)
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1959
1959
Almost two decades ago Kodicek (194oa, b) observed that nicotinic acid in maize and other cereals is in a bound form that is… (More)
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