La nixtamalización y el valor nutritivo del maíz

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Octavio Paredes López
Fidel Guevara Lara
Luis Arturo Bello Pérez

Abstract

THIS ARTICLE DISCUSSES THE NUTRITIONAL VALUE OF THE CORN KERNEL, AS WELL AS HOW IT INCREASES WITH ALKALINE COOKING, OR NIXTAMALIZATION. IT ALSO EXAMINES THE NUTRITIONAL AND MEDICINAL BENEFITS OF CONSUMING NIXTAMALIZED CORN.

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How to Cite
Paredes López, O., Guevara Lara, F., & Bello Pérez, L. A. (2010). La nixtamalización y el valor nutritivo del maíz. Ciencias, 92(092). Retrieved from https://journals.unam.mx/index.php/cns/article/view/14831