Corn tortillas may seem like an everyday, regular food item - but these pressed corn patties hold a secret almost as old as civilization itself.
#tacos #foodscience #corn
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Sources:
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Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize
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Technological properties of maize tortillas produced by microwave nixtamalization with variable alkalinity
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Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips | Journal of Agricultural and Food Chemistry
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Variation in Availability of Niacin in Grain Products
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Transforming Corn | Cook's Illustrated
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Everything You Ever Needed to Know About Nixtamalization But Didn’t Know to Ask all things hominy
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The Tortilla Cartel | TASTE
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Easy Nixtamalized Corn Tortillas Recipe
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5 - PMC
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Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z - Suri - 2016 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
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Understanding the functionality and manufacturing of nixtamalized maize products - ScienceDirect
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Alkaline Hydrolysis - Cremation Association of North America (CANA)
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Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review - ScienceDirect
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Flowchart Showing the Uses of Corn, 2009 | IDCA
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27 сен 2024