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tortilla

Known as: tortillas 
National Institutes of Health

Papers overview

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Review
2019
Review
2019
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for… 
2008
2008
ABSTRACT Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal… 
Highly Cited
2008
Highly Cited
2008
The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and… 
Highly Cited
2005
Highly Cited
2005
People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known… 
2004
2004
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4… 
2004
2004
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The… 
2003
2003
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN… 
1992
1992
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a… 
Review
1986
Review
1986
Cereal Chem. 63(5):446-451 Protein changes were evaluated in two different maize genotypes of as nitrogen content increased in… 
1983
1983
Various methods of cooking affected the total dry matter lost during the processing of corn and sorghum into tortillas. However…