Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties
IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due t...
Main Authors: | Beatriz A. Acosta-Estrada, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández |
---|---|
Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2023-02-01
|
Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1105619/full |
Similar Items
-
Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties
by: Beatriz A. Acosta-Estrada, et al.
Published: (2023-07-01) -
Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races
by: Y. Salinas-Moreno, et al.
Published: (2024-04-01) -
Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla
by: Carlos M. Enríquez-Castro, et al.
Published: (2022-12-01) -
Tortilla de maíz adicionado con harina de Brosimum alicastrum: propiedades fisicoquímicas y actividad antioxidante
by: Víctor Manuel Moo-Huchin, et al.
Published: (2021-01-01) -
Leaf Proteomic Analysis in Seedlings of Two Maize Landraces with Different Tolerance to Boron Toxicity
by: Betty Maribel Mamani-Huarcaya, et al.
Published: (2023-06-01)