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Journal Abstract Search

76 related items for PubMed ID: 15586691

  • 1. [Evaluation of a methodology to determine texture characteristics of maize (Zea mays L.) tortilla].
    Arámbula-Villa G, Méndez-Albores JA, González-Hernández J, Gutiérrez-Arias E, Moreno-Martínez E.
    Arch Latinoam Nutr; 2004 Jun; 54(2):216-22. PubMed ID: 15586691
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  • 2. [Effect of the prolamins in maize (Zea mays L.) grain on tortilla texture].
    Sánchez FC, Salinas MY, Vázquez CM, Velázquez CG, Aguilar GN.
    Arch Latinoam Nutr; 2007 Sep; 57(3):295-301. PubMed ID: 18271409
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  • 3. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas].
    Arámbula Villa G, Barrón Avila L, González Hernández J, Moreno Martínez E, Luna Bárcenas G.
    Arch Latinoam Nutr; 2001 Jun; 51(2):187-94. PubMed ID: 11678051
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  • 4. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
    Hernández-Salazar M, Agama-Acevedo E, Sáyago-Ayerdi SG, Tovar J, Bello-Pérez LA.
    Int J Food Sci Nutr; 2006 Jun; 57(1-2):143-50. PubMed ID: 16849122
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  • 5. [Effect of packing material and temperature of storage on the quality of maize tortilla].
    Nieblas JM, Sánchez A, Cumplido LG, Higuera-Ciapara I.
    Arch Latinoam Nutr; 1991 Dec; 41(4):584-94. PubMed ID: 1841539
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  • 6. Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.
    Chimimba J, Pratt R, Cuellar M, Delgado E.
    J Food Sci; 2019 Feb; 84(2):213-223. PubMed ID: 30726578
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  • 7. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips.
    Janve B, Yang W, Sims C.
    J Food Sci; 2015 Jun; 80(6):S1368-76. PubMed ID: 25939826
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  • 8. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb; 48(1):38-42. PubMed ID: 15053349
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  • 12. Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.
    Vernon-Carter EJ, Alvarez-Ramirez J, Meraz M, Bello-Perez LA, Garcia-Diaz S.
    J Sci Food Agric; 2020 Feb; 100(3):1238-1245. PubMed ID: 31696519
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  • 15. Calcium absorption from corn tortilla is relatively high and is dependent upon calcium content and liming in Mexican women.
    Rosado JL, Díaz M, Rosas A, Griffit I, García OP.
    J Nutr; 2005 Nov; 135(11):2578-81. PubMed ID: 16251614
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  • 16. [Fortification and evaluation of the nixtamal tortillas].
    Figueroa Cárdenas JD, Acero Godinez MG, Vasco Méndez NL, Lozano Guzmán A, Flores Acosta LM, González-Hernández J.
    Arch Latinoam Nutr; 2001 Sep; 51(3):293-302. PubMed ID: 11791483
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