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tortilla

Known as: tortillas 
 
National Institutes of Health

Papers overview

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Highly Cited
2008
Highly Cited
2008
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
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
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
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
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
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
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
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
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
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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