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Nutritional and Nutraceutical Features of Regular and Protein Fortifi ed Corn Tortillas
| Content Provider | Scilit |
|---|---|
| Author | Rosell, Cristina M. Bajerska, Joanna Sheikha, Aly F. El |
| Copyright Year | 2015 |
| Description | Tortilla is ancestral unleavened bread obtained after lime-cooking or nixtamalization of corn (Zea mays L.) kernels, which are further ground into a cohesive dough or masa, which is subsequently formed into fl at disks and baked into tortillas. Tortillas are still the single major food item consumed in Mexico and other Central America countries and greatly affect the nutritional status of the average population (Serna-Saldivar and Rooney 2003). In Mexico, the corn tortilla is still the single most widely consumed food with an average per capita consumption of 78.5 kg in 2012. Book Name: Bread and Its Fortification |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2014-0-33095-8&isbn=9780429172557&doi=10.1201/b18918-19&format=pdf |
| Ending Page | 364 |
| Page Count | 33 |
| Starting Page | 332 |
| DOI | 10.1201/b18918-19 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2015-09-22 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Bread and Its Fortification Nutrition and Dietetics Corn Tortilla Nutraceutical |
| Content Type | Text |
| Resource Type | Chapter |
