Buendía Gonzaléz, María Ofelia, dir. Martínez Cruz, Eliel, asesor Palacios Rojas, Natalia, asesor text drama monographic d

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Disponible en PDF Corn flour Harina de avena Harina de maíz Nixtamalización Nixtamalization Oatmeal Tortillas Contenido de nutrientes Tortillas Nutrient content 185837 220117 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.