Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas
Folate degradation in micronutrient fortified corn masa and tortillas was evaluated using masa prepared from either nixtamalized corn flour or fresh nixtamal. A laboratory evaluation of the effects of pH, iron, and holding time at elevated temperature on folate loss in corn flour masa failed to show...
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BYU ScholarsArchive
2009
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| Online Access: | https://scholarsarchive.byu.edu/etd/1749 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=2748&context=etd |