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Study of the functionality of nixtamalized maize flours and tortillas added with microcapsules of ferrous fumarate and folic acid

  • Published:2018-08-02 Issue:5 Volume:95 Page:699-707
  • ISSN:0009-0352
  • Container-title:Cereal Chemistry
  • language:en
  • Short-container-title:Cereal Chem

Author:

Martínez-Bustos Fernando1ORCID,Cruz Sánchez Alejandro1,Ortega-Martínez Areli del C.2,Aguilar-Palazuelos Ernesto3

Affiliation:

1. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Querétaro; Querétaro México

2. Facultad de Ciencias Químicas; Universidad Veracruzana; Coatzacoalcos México

3. Univ Autónoma Sinaloa, Ciencia & Tecnología de Alimentos; Ciudad Univ; Culiacán México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. Características de cocción de once variedades de maíz;Billeb;Archivos Latinoamericanos de Nutrición,2001

2. Iron, vitamin B-12 and folate status in Mexico: Associated factors in men and women and during pregnancy and lactation;Black;The Journal of Nutrition,1994

3. Maternal and child undernutrition and overweight in low-income and middle-income countries;Black;Lancet,2013

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Encapsulation and Its Possible Application in the Technology of Ready-Made and Ready to Eat Food - A Review;32nd Scientific-Expert Conference of Agriculture and Food Industry;2023

2. Food Fortification through Innovative Technologies;Food Engineering;2019-09-11
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