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tortilla

Known as: tortillas 
 
National Institutes of Health

Papers overview

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2009
2009
Nixtamalised flour from transgenic maize (genetically modified maize with the cDNA of amarantin) and its tortillas were evaluated… Expand
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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
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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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… 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
2004
2004
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The… Expand
2003
2003
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN… Expand
Highly Cited
2002
Highly Cited
2002
Abstract Objective: The purpose of the study was to assess the validity of a 52-item semiquantitative food-frequency… Expand
1992
1992
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a… Expand
1983
1983
Various methods of cooking affected the total dry matter lost during the processing of corn and sorghum into tortillas. However… Expand