Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize

Author:

Vázquez-Carrillo GriceldaORCID,García-Cruz Leticia,Molina-Macedo Aide,Marrufo-Diaz María de la Luz,Rodriguez-Garcia Mario E.,Mier-Sainz Trapaga RafaelORCID,Bett Charles,Palacios-Rojas NataliaORCID

Funder

Consortium of International Agricultural Research Centers

Publisher

Elsevier BV

Reference36 articles.

1. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties;Acosta-Estrada;Front. Nutr.,2023

2. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas;Agama-Acevedo;Archivo Latino-Americano de Nutrición,2005

3. Microbiologycal spoilage of vegetables, fruits and cereals;Alegbeleye;Applied Food Research,2022

4. Efecto del tiempo de cocimiento y reposo del grano de maíz (Zea mayz L.) nixtamalizado, sobre las características fisicoquímicas, reológicas, estructurales y texturales del grano, masa y tortillas de maíz;Arámbula-Villa;Arch. Latinoam. Nutr.,2001

5. Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation;Artavia;Cogent Food Agric.,2022

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