Conservación y estabilidad de la tortilla de maíz a temperatura ambiente
Inocencio Higuera‐Ciapara +1 more
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Use of Translational Science, Continuous Glucose Monitoring in the Primary Care Setting for Management of Nesidioblastosis: A Case Report and Literature Review. [PDF]
Manandhar K +4 more
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Providing medically tailored groceries and food resource coaching through the charitable food system to patients of a safety-net clinic in Dallas, Texas: a randomised controlled trial protocol. [PDF]
Albin J +11 more
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Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas
J. S. Chapman
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Developing a sustainable energy model for solar nixtamalization of native maize from Michoacán, Mexico. [PDF]
Morales JÁR +3 more
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Fumonisin Intake from Consumption of Wheat- and Corn-Based Products in Hungary. [PDF]
Schieszl T +5 more
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Tortilla Producers Ask Government To Ease Price Controls
Carlos Navarro
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Longitudinal changes in income are associated with the healthiness and sustainability of foods purchased in Mexican households. [PDF]
Batis C +3 more
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La nixtamalización es un proceso tradicional que consiste en la adición de cal al maíz mientras los niveles de pH y temperatura se mantienen elevados. La adición de hidróxido de calcio incorpora calcio a la masa y, por ende, mejora su calidad nutricional.
Saraí Morales Ramírez +1 more
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