01248nam a2200253Ia 4500 IA_Average RTC and RTF calculated for treatments with 10 and 20% HAVN were 1.66 and 1.60 kilograms of tortilla per kilogram of flour, respectively. Average shelf life of 15 days was obtained. The protein content increased by 17.4% in the 40% HAVN mixture, and the crude fiber percentage by 18.8%, while the resistant starch content had a decrease of 28.5% compared to the 100% HMN tortilla due to the decreased HMN. CONTENIDO DE ALMIDON RESISTENTE, PROTEiNA Y FIBRA 220117s xx 000 0 und d 185837 Disponible en PDF Corn flour 152681 Harina de avena 156759 Harina de maíz 52713 Nixtamalización 81486 Nixtamalization 147913 Oatmeal 160393 Tortillas Contenido de nutrientes 160394 Tortillas Nutrient content 160395 Buendía Gonzaléz, María Ofelia, dir. 147467 Martínez Cruz, Eliel, asesor 163754 Palacios Rojas, Natalia, asesor 163755 TESIS C67 2015 185837 185837