INDUSTRIAL PRODUCTION OF SOY-ENRICHED TORTILLA FLOUR BY LIME COOKING OF WHOLE RAW CORN-SOYBEAN MIXTURES. = PRODUCTION INDUSTRIELLE DE FARINE POUR TORTILLAS SUPPLEMENTEE PAR DU SOJA PAR CUISSON A LA CHAUX DE MELANGES DE SOJA ET DE MAIS CRUS ET ENTIERSDEL VALLE FR; MONTEMAYOR E; BOURGES H et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 349-351; BIBL. 7 REF.Article

INFLUENCE OF STORAGE ON THE QUALITY OF MAIZE MEAL FOR TORTILLA MAKING. = INFLUENCE DU STOCKAGE SUR LA QUALITE DES FARINES DE MAIS UTILISEES EN FABRICATION DES TORTILLASPAREDES LOPEZ O; MORA ESCOBEDO R.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 53-60; BIBL. 14 REF.; 5 FIG./1 TABL.Article

CORN TORTILLAS: EVALUATION OF CORN COOKING PROCEDURESKHAN MN; DES ROSIERS MC; ROONEY LW et al.1982; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 4; PP. 279-284; BIBL. 7 REF.Article

Tortillas: A new American stapleCereal foods world. 2004, Vol 49, Num 4, pp 186-187, issn 0146-6283, 2 p.Article

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal TortillasBURTON, K. E; STEELE, F. M; JEFFERIES, L et al.Cereal chemistry. 2008, Vol 85, Num 1, pp 70-75, issn 0009-0352, 6 p.Article

Industrial approaches to micronutrient fortification of tradutional nixtamal tortillasDUNN, M. L; SERNA-SALDIVAR, S. O; TURNER, E. H et al.Cereal foods world. 2007, Vol 52, Num 5, issn 0146-6283, 240-248 [8 p.]Article

INFLUENCE OF EDUCATION/PROFESSION OF MEXICAN CONSUMERS ON ACCEPTANCE AND PURCHASE INTENT OF CORN TORTILLAHERRERA CORREDOR, Jose Andres; PRINYAWIWATKUL, Witoon; HONG KYOON NO et al.Journal of sensory studies. 2010, Vol 25, Num 1, pp 108-126, issn 0887-8250, 19 p.Article

Effects of flour properties on tortilla qualitiesWANISKA, Ralph D; CEPEDA, Minerva; KING, Barbie Sullins et al.Cereal foods world. 2004, Vol 49, Num 4, pp 237-244, issn 0146-6283, 8 p.Article

THE EFFECTS OF ALKALI-COOKING OF CORN AND SUPPLEMENTATION WITH AMARANTH SEED ON ITS DEFICIENCIES IN LYSINE AND TRYPTOPHAN = EFFETS DE LA CUISSON EN MILIEU ALCALIN DU MAIS ET DE LA COMPLEMENTATION PAR DES GRAINES D'AMARANTHE SUR SES DEFICIENCES EN LYSINE ET EN TRYPTOPHANETOVAR LR; CARPENTER KJ.1982; ARCHIVOS LATINOAMERICANOS DE NUTRICION; ISSN 0004-0622; GTM; DA. 1982; VOL. 32; NO 4; PP. 961-972; ABS. SPA; BIBL. 30 REF.; 3 TABL.Article

UTILIZATION OF WHOLE UNDEFATTED GLANDLESS COTTONSEED KERNELS AND SOYBEANS TO PROTEIN-FORTIFY CORN TORTILLAS.GREEN JR; LAWHON JT; CATER CM et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 790-794; BIBL. 13 REF.Article

SENSORY ATTRIBUTES OF CORN TORTILLAS WITH SUBSTITUTIONS OF POTATO, RICE, AND PINTO BEANS = PROPRIETES ORGANOLEPTIQUES DES TORTILLAS DE MAIS PREPARES AVEC DES PRODUITS DE REMPLACEMENT : POMMES DE TERRE, RIZ ET HARICOTS PINTOFERIA MORALES AM; PANGBORN RM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1124-1134; 8 P.; BIBL. 40 REF.; 5 FIG./7 TABL.Article

TORTILLA-MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURSJOHNSON BA; ROONEY LW; KHAN MN et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 671-674; BIBL. 7 REF.Article

USE OF WHEY PROTEINS FOR SUPPLEMENTING TORTILLARACOTTA V; BOURGES H; NAVARRETE A et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 668-672; BIBL. 24 REF.Article

EFFECT OF PROCESSING PARAMETERS ON TRYPSIN INHIBITOR AND LECTIN CONTENTS OF TORTILLAS FROM WHOLE RAW CORN-SOYBEAN MIXTURES. = EFFET DES PARAMETRES TECHNOLOGIQUES SUR LES TENEURS EN INHIBITEURS DE TRYPSINE ET EN LECTINE DES TORTILLAS OBTENUS A PARTIR DE MELANGES DE SOJA ET DE MAIS ENTIERDEL VALLE FR; PICO ML; CAMACHO JL et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 246-252; 5 P.; BIBL. 14 REF.; 6 TABL.Article

FIBER OF THE MAIZE TORTILLAREINHOLD JG; GARCIAL JS.1979; AMER. J. CLIN. NUTRIT.; USA; DA. 1979; VOL. 32; NO 6; PP. 1326-1329; BIBL. 23 REF.Article

DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOUR.MOLINA MR; LETONA M; BRESSANI R et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1432-1434; BIBL. 9 REF.Article

Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional valueCECILIA MAYA-CORTES, Diana; DE DIOS FIGUEROA CARDENAS, Juan; GUADALUPE GARNICA-ROMO, Ma et al.International journal of food science & technology. 2010, Vol 45, Num 1, pp 23-28, issn 0950-5423, 6 p.Article

Commercial Evaluation of a Continuous Micronutrient Fortification Process for Nixtamal TortillasDUNN, Michael L; SERNA-SALDIVAR, Sergio O; SANCHEZ-HERNANDEZ, Diana et al.Cereal chemistry. 2008, Vol 85, Num 6, pp 746-752, issn 0009-0352, 7 p.Article

Flour tortilla attributes affected by hot-press conditionsADAMS, Janet L; WANISKA, Ralph D.Cereal foods world. 2005, Vol 50, Num 2, pp 72-75, issn 0146-6283, 4 p.Article

Alkaline processing properties of stress-cracked and broken corn (Zea mays L.) = Caractéristiques, liées au traitement alcalin, des grains de maïs (Zea mays L.) éclatés ou fissurésJACKSON, D. S; ROONEY, L. W; KUNZE, O. R et al.Cereal chemistry. 1988, Vol 65, Num 2, pp 133-137, issn 0009-0352Article

Physicochemical changes of maize starch during the lime-heat treatment for tortilla making = Modifications physicochimiques de l'amidon de maïs lors du traitement par la chaux et par la chaleur pour la fabrication de tortillaROBLES, R. R; MURRAY, E. D; PAREDES-LOPEZ, O et al.International journal of food science & technology. 1988, Vol 23, Num 1, pp 91-98, issn 0950-5423Article

Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn TortillaHERRERA-CORREDOR, J. A; SAIDU, J. E. P; KHACHATRYAN, A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S727-S731Article

Effect of Sourdough on Quality and Acceptability of Wheat Flour TortillasDEL REFUGIO ONTIVEROS-MARTINEZ, M; ARACELI OCHOA-MARTINEZ, L; GONZALEZ-HERRERA, Silvia M et al.Journal of food science. 2011, Vol 76, Num 9, issn 0022-1147, R266-R271Article

Reformulating tortillas with zero trans fatBEJOSANO, Feliciano P; NOVIE ALVIOLA, J; WANISKA, Ralph D et al.Cereal foods world. 2006, Vol 51, Num 2, pp 66-68, issn 0146-6283, 3 p.Article

Modeling the structural changes of tortilla chips during fryingRAJKUMAR, V; MOREIRA, Rosana; BARRUFET, M et al.Journal of food engineering. 2003, Vol 60, Num 2, pp 167-175, issn 0260-8774, 9 p.Article