Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour
Author:
Affiliation:
1. Department of Nutrition Dietetics and Food Science, Brigham Young University, S-221 ESC, Provo, UT 84602, U.S.A.
2. Department of Statistics, Brigham Young University, 223 TMCB, Provo, UT 84602, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference21 articles.
1. Isolation and characterization of the microflora of nixtamalized corn masa
2. Reduction of folic acid during baking and implications for mandatory fortification of bread
3. Irradiation Stability of Folic Acid in Powder and Aqueous Solution
4. Validation of a semiquantitative food frequency questionnaire to assess folate status. Results discriminate a high-risk group of women residing on the Mexico-U.S. border
5. Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas
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. Adding folic acid to corn Masa flour: Partnering to improve pregnancy outcomes and reduce health disparities;Preventive Medicine;2018-01
2. Folate Stability in Folic Acid Enriched Corn Masa Flour, Tortillas, and Tortilla Chips over the Expected Shelf Life;Cereal Chemistry Journal;2017-08-25
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