Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours

Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours

Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral compositio...

Full description

Saved in:
Bibliographic Details
Main Authors: María Guadalupe Nieves-Hernandez, Brenda Lizbeth Correa-Piña, Oscar Garcia-Chavero, Salomon Lopez-Ramirez, Rosendo Florez-Mejia, Oscar Yael Barrón-García, Elsa Gutierrez-Cortez, Marcela Gaytán-Martínez, Juana Isela Rojas-Molina, Mario E. Rodriguez-Garcia
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
tortilla
fortification
minerals
vitamins
nixtamal
Online Access:https://www.mdpi.com/2304-8158/13/24/4082
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/24/4082

Similar Items