Rosado, Jorge L <br/><br/>
Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.  [electronic resource] 

 -  Food and nutrition bulletin  Sep 2005 
 - 266-72 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0379-5721 
<br/><br/><label>Standard No.: </label>10.1177/156482650502600303  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Consumer Behavior<br/>Flour<br/>Food Handling--methods<br/>Food, Fortified--standards<br/>Humans<br/>Iron--administration & dosage<br/>Mexico<br/>Micronutrients--administration & dosage<br/>Nutritive Value<br/>Riboflavin--administration & dosage<br/>Taste<br/>Thiamine--administration & dosage<br/>Time Factors<br/>Vitamins--administration & dosage<br/>Zea mays<br/>Zinc--administration & dosage