Book Chapter

Functional and Beneficial Properties of Corn Tortilla

  • Bello-Perez L
  • Osorio-Díaz P
  • Agama-Acevedo E
  • et al.
Springer US, (2016), 139-155
DOI: 10.1007/978-1-4899-7662-8_11
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Abstract

Corn tortilla is the main staple produced from nixtamalised corn. Nixtamalisation is an ancient process developed by the Mesoamerican cultures. Tortilla was considered a high caloric food due to the high starch content. However, some years ago, it was discovered that...

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Bello-Perez, L. A., Osorio-Díaz, P., Agama-Acevedo, E., & Gonzalez-Soto, R. A. (2016). Functional and Beneficial Properties of Corn Tortilla. In Functional Properties of Traditional Foods (pp. 139–155). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_11

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