Nutritional Composition of Corn and Flour Tortillas
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10430.x/fullpdf
Reference19 articles.
1. Corn Nutrient Losses, Chemical Changes in Corn during Preparation of Tortillas
2. Corn Flour Supplementation, Enrichment of Lime-Treated Corn Flour with Proteins, Lysine and Tryptophan, and Vitamins
3. Lime-Heat Effects on Corn Nutrients, Effect of Lime Treatment on in Vitro Availability of Essential Amino Acids and Solubility of Protein Fractions in Corn
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