01217nam a2200241Ia 4500001041600000002005000416008003700466010001100503530002200514650002500536650003000561650003000591650003100621650003000652650002000682650004900702650004200751700005600793700004300849700004500892942001900937999001900956IA_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 FIBRA220117s    xx            000 0 und d  a185837  aDisponible en PDF  aCorn flour  9152681  aHarina de avena  9156759  aHarina de maíz  952713  aNixtamalización  981486  aNixtamalization  9147913  aOatmeal9160393  aTortillasxContenido de nutrientes  9160394  aTortillasxNutrient content  9160395  aBuendía Gonzaléz, María Ofelia, dir. 9147467  aMartínez Cruz, Eliel, asesor9163754  aPalacios Rojas, Natalia, asesor 9163755  cTESIS C67 2015  c185837d185837