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Developing Value-added Processing Techniques for Corn Masa ...
The third phase entailed blending and extruding corn masa processing byproducts with soybean meal on a pilot-scale, and investigating the effects of blend ratio, extrusion temperature, and extruder screw speed on extrusion processing ...
Kurt August Rosentrater, 2001
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Rick Bayless Mexican Kitchen - Page 110
CORN-MASA. CREPAS. WITH. MEXICAN. FLAVORS. Crepas. a. ta. ,%>. QJHESE LACY CREPAS offer the always-popular combination of roasted poblano chiles, corn and cream, flecked with zucchini, spinach and a hint of epcizotc. Yes ...
Rick Bayless, Deann Groen Bayless, JeanMarie Brownson, 1996
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Snack Foods Processing - Page 93
ALTERNATIVE PROCESSES FOR PRODUCING DRY MASA FLOURS Alternative methods that attempt to produce nixtamalized corn masa flours continuously, faster and more efficiently in utilizing labor, energy, and floor space have been ...
Edmund W. Lusas, Lloyd W. Rooney, 2001
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Encyclopedia of Human Nutrition, Four-Volume Set - Page 302
... of a lack of variety in the diet. This condition is aggravated in developing countries, where the diets consist primar- ily of low-cost starchy foods. Table 1 shows the micronutrient density of wheat, wheat flour, maizemeal, corn-masa ...
Lindsay Allen, Andrew Prentice, 2005
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Food, Cuisine, and Cultural Competency for Culinary, ... - Page 75
Tamales 1⁄2 tsp. baking powder 1⁄2 bag (~4 cups) of masa corn flour (such as Maseca) 1⁄2 bag of dried New Mexico red chili peppers 11⁄2 cup of lard or oil (1 cup for corn masa) Meat Mixture Garlic (to taste) 1⁄2 tbsp. salt 2 bags of corn husks, ...
Associate Professor Nutrition and Dietetics Department Simmons College Sari Edelstein, Sari Edelstein, 2010
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Chelsea's Gluten Free Cookbook: Everyday recipes you love, ...
2 C Minsa® corn masa flour 11⁄4 C Boiling water 11⁄4 tsp Kosher salt 1 tsp Shortening In a large bowl, mix the corn masa and salt together. Pour the boiling water into the corn masa mix. Let cool. Once cooled, knead the dough together.
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Careers in Food Science: From Undergraduate to Professional
In Mexico, the tortilla industry is divided into two sectors: manufacturers that produce tortillas directly from corn flour and those that produce tortillas from fresh corn masa (dough). Initially, corn flour producers objected to mandatory fortification ...
Richard W Hartel, Christina P. Klawitter, 2010
rtz, Oliver Evans Nelson. — Nitrogen balance of four children fed skim milk and qpaque-2 corn masa. OPAQUE-2 CORN AS A SOURCE OF PROTEIN FOR ADULT HUMAN. TABLE 5 Milk Protein foods Nitrogen Average of ...
Edwin Theodore Mertz, Oliver Evans Nelson, 1966
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Wealth from Waste - Page 81
Fresh whole corn masa & flour The Institute Politecnico Nacional Mexico has developed a selective nixtamalization process that yields freshwhole corn masa corn four and their derivations. The nixtamalized corn masa and flour can be used ...
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Mexico One Plate At A Time - Page 69
Tortillas made of smooth v. coarse-ground corn masa: Many tortilla factories make a rather thin tortilla from coarsely ground corn masa especially for frying. Thinness makes it more tender, while the coarse-ground masa keeps it from puffing ...
Rick Bayless, JeanMarie Brownson, Deann Groen Bayless, 2000
