Results 181 to 190 of about 3,547 (227)

Tortillas

2016
S.O. Serna Saldivar, C. Chuck-Hernandez
openaire   +1 more source

Perception of traditional foods in societies in transition: The maize tortilla in Mexico

Journal of Sensory Studies, 2021
Angélica Espinoza-Ortega, Sergio Moctezuma-Pérez   +1 more
exaly  

In search for better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips

Journal of the Science of Food and Agriculture, 2023
Marcela Gaytán-Martínez
exaly  

Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips

Journal of Agricultural and Food Chemistry, 2007
Rui Hai Liu
exaly  

Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

Journal of Food Measurement and Characterization, 2020
David Santiago-Ramos, Ricardo Salazar
exaly  

Tortillas Remezclas

Chiricú Journal: Latina/o Literatures, Arts, and Cultures, 2020
openaire   +1 more source

The Tortilla Curtain

World Literature Today, 1996
James Knudsen, T. Coraghessan Boyle
openaire   +1 more source

Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

LWT - Food Science and Technology, 2019
J Carrillo-Ahumada
exaly  

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

Journal of Cereal Science, 2017
David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, Rosa María Mariscal-Moreno   +2 more
exaly  

Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture

Food Bioscience, 2020
David Santiago-Ramos
exaly