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From maize to tlayuda, a traditional big-flat leathery tortilla. Effect of two nixtamalization processes on some physicochemical and nutraceutical properties

María Gricelda Vázquez-Carrillo; Roció Toledo-Aguilar; Flavio Aragón-Cuevas; Yolanda Salinas-Moreno; Natalia Palacios-Rojas; David Santiago-Ramos
International Journal of Gastronomy and Food Science · Vol. 31 · pp. 100661 · 2023

Abstract

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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume31
Pages100661
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2023.100661
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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