𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

✍ Scribed by María Renée Pappa; Patricia Palacios de Palomo; Ricardo Bressani

Book ID
106508315
Publisher
Springer US
Year
2010
Tongue
English
Weight
129 KB
Volume
65
Category
Article
ISSN
1573-9104

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of common bean enrichment on nut
Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours
✍ Alejandra Mora-Avilés; Bibiana Lemus-Flores; Rita Miranda-López; David Hernández 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 140 KB 👁 1 views

## Abstract In Mexico the tortilla is most commonly eaten in the form of ‘taco’; this is normally accompanied with other food, in particular the common bean. Tortillas made of quality protein maize (QPM) fortified with common bean might be a strategy to improve their protein quality. In this study,