tortilla chips
Selected indexed studies
- Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. (Food Sci Biotechnol, 2019) [PMID:31275697]
- Mycotoxins during the Processes of Nixtamalization and Tortilla Production. (Toxins (Basel), 2019) [PMID:30995755]
- Supermarket smarts. Tortilla Chips. (Diabetes Self Manag, 2016) [PMID:27039658]
_Worker-drafted node — pending editorial review._
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Sources
- In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips. (2023) pubmed
- Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. (2019) pubmed
- Mycotoxins during the Processes of Nixtamalization and Tortilla Production. (2019) pubmed
- Supermarket smarts. Tortilla Chips. (2016) pubmed
- Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. (2018) pubmed
- Gastrointestinal Illness Associated with Rancid Tortilla Chips at a Correctional Facility - Wyoming, 2015. (2016) pubmed
- Suction feeding by elephants. (2021) pubmed
- Aflatoxin M1 in Tarhana chips. (2014) pubmed
- Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment. (2019) pubmed
- Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips. (2015) pubmed