Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours by 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

Subjects: “…tortilla…”
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Fortification of Milkfish Bone Flour (Chanos chanos) and Seaweed Flour (Sargassum sp.) on Tortilla Chips as a Calcium Foods by Fiona Bayun Probowati, Mochammad Amin Alamsjah, Dwi Yuli Pujiastuti

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Effect of Traditional and Non-Traditionally Processed Blue Corn Tortilla Consumption During the Gestation of Rats in the Dentate Gyrus of Pups by Paola Fernanda González-Nieto, Mayvi Alvarado-Olivarez, Rosa Isela Guzmán-Gerónimo, Juan Francisco Rodríguez-Landa, Laura Teresa Hernández-Salazar

Subjects: “…blue tortilla…”
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Tortilla wrap dari tepung kacang hijau dengan isian ikan patin sebagai makanan selingan untuk ibu hamil by Dessita Qurniawati, Nani Ratnaningsih, Badraningsih Lastariwati

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Tortilla de maíz adicionado con harina de Brosimum alicastrum: propiedades fisicoquímicas y actividad antioxidante by Víctor Manuel Moo-Huchin, Guadalupe Johanna Góngora-Chi, Enrique Sauri-Duch, Jorge Carlos Canto-Pinto, David Betancur-Ancona, Lorena Guadalupe Ramón-Canul

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Las preferencias de los consumidores por tortillas de maíz. El caso de Puebla, México by José Sergio Escobedo-Garrido, José Luis Jaramillo-Villanueva

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Practices of maize handling and nixtamalization to reduce fungal toxin exposure in rural Guatemala by Gabriela Montenegro-Benthancourt, Hannah Glesener, Olga Torres, Emeline Seegmiller, Peter Rohloff, Lee E. Voth-Gaeddert

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Preferencias del consumidor y disposición a pagar por el consumo de tortilla de maíz orgánico by José Luis Jaramillo Villanueva

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