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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
Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico.
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
Predicting hot-press wheat tortilla quality using flour, dough and gluten properties
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
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… (More)
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2005
2005
Absorption of calcium from tortilla meals prepared from low-phytate maize.
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
Calcium absorption from corn tortilla is relatively high and is dependent upon calcium content and liming in Mexican women.
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
Iron and zinc fortification of corn tortilla made either at the household or at industrial scale.
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
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… (More)
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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… (More)
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1999
1999
Studies on bioavailability of some bulk and trace elements in mexican tortilla using an in vitro model
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
The availability to pigs of nicotinic acid in tortilla baked from maize treated with lime-water.
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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