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Research article

First published 1997-6

Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano

O.A. López Mejía, J.A. Hernández Becerra, A. Cárdenas Cágal [...]

Food Science and Technology International

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Research article

First published 1997-6

Microstructure of wheat flour tortillas: effects of soluble and insoluble fibres / Microestructura de tortillas de harina de trigo: éfectos de la adición de fibra soluble e insoluble

K. Seetharaman, C.M. McDonough, R.D. Waniska [...]

Food Science and Technology International

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Research article

First published 1997-10

Effects of pregrinding and extrusion on quality of corn tortilla flour Efectos de la premolienda y la extrusión sobre la calidad de harina de maíz para tortillas

F.R. del Valle, H. Loo, M.A. Arce [...]

Food Science and Technology International

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Other

First published 2001-08

Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

R. L. Vidal-Quintanar, J. A. Love, L. A. Johnson

Food Science and Technology International

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Research article

First published 2012-11

National Symbolism and Tortilla Price Increases in Urban San Cristóbal de Las Casas,Chiapas

Jorge López Arévalo, Bruno Sovilla, Germán Martínez Velasco

Latin American Perspectives

Free access

Research article

First published 2012-12

Bioavailability of Zinc Oxide Added to Corn Tortilla is Similar to that of Zinc Sulfate and is not Affected by Simultaneous Addition of Iron

Jorge L. Rosado, Margarita Díaz, Elsa Muñoz [...]

Food and Nutrition Bulletin

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Research article

First published 2000-8

Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas Nota. Efecto de los ingredientes y del proceso sobre la reología de la masa para tortillas de harina de trigo

M. Srinivasan, R.D. Waniska, L.W. Rooney

Food Science and Technology International

Free access

Research article

First published 2005-9

Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability,Nutrient Loss,and Acceptability of Fortified Corn Tortillas

Jorge L. Rosado, Lorena Cassís, Lourdes Solano [...]

Food and Nutrition Bulletin

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Research article

First published 2000-10

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

O. Esturk, A. Kayacier, R.K. Singh

Food Science and Technology International

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Other

First published 2004-04

Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Common Maize During Tortilla Preparation and Storage

R. Mora-Escobedo, P. Osorio-Diaz, M. I. Garcia-Rosas [...]

Food Science and Technology International

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