Citations (8)
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Lizet Jarquin-Yañez, Jaqueline Calderon Hernandez, Laura Gonzalez, Nelly Molina-Frechero & Jose de Jesus Mejia-Saavedra. (2022) Urinary fluoride and micronutrients intake in children from San Luis Potosi, Mexico. International Journal of Environmental Health Research 32:6, pages 1304-1312.
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Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, David Santiago-Ramos & Néstor Ponce-García. (2020) An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. Food Reviews International 36:5, pages 456-498.
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L.E. Robles-Ozuna, L.A. Ochoa-Martínez, J. Morales-Castro, J.A. Gallegos-Infante, A. Quintero-Ramos & T.J. Madera-Santana. (2016) Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole. CyTA - Journal of Food 14:2, pages 324-332.
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Articles from other publishers (5)
Lesly Xiomara Machado-Velarde, Juan Pablo Dávila-Vega, Janet Gutiérrez-Uribe, Johanan Espinosa-Ramírez, Mariana Martínez-Ávila, Daniel Guajardo-Flores & Cristina Chuck-Hernández. (2023) Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods 12:9, pages 1915.
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Jessica A. Hernandez, Arvin Paul P. Tuaño & Clarissa B. Juanico. (2022) Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption. Future Foods 5, pages 100127.
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Cruz-Vazquez Celia, Villanueva-Carvajal Adriana, Estrada-Campuzano Gaspar & Dominguez-Lopez Aurelio. (2021) Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales. International Journal of Gastronomy and Food Science 25, pages 100387.
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Isela Rojas-Molina, Monsserrat Mendoza-Avila, María de los Ángeles Cornejo-Villegas, Alicia Del Real-López, Eric Rivera-Muñoz, Mario Rodríguez-García & Elsa Gutiérrez-Cortez. (2020) Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times. Foods 9:4, pages 469.
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Carlos Jiménez-Pérez, Gerardo Ramírez-Romero & Sara Hirán Morán-Bañuelos. (2015) Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla. Journal of Food Processing and Preservation 39:1, pages 38-46.
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