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Corn tortillas may seem like an everyday, regular food item - but these pressed corn patties hold a secret almost as old as civilization itself.
#tacos #foodscience #corn
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Executive Producer:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Scientific Consultants:
Brianne Raccor, Ph.D.
Natalia Palacios-Rojas, Ph.D.
Michelle Boucher, Ph.D.
Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell
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Technological properties of maize tortillas produced by microwave nixtamalization with variable alkalinity
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Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips | Journal of Agricultural and Food Chemistry
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Variation in Availability of Niacin in Grain Products
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Transforming Corn | Cook's Illustrated
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Everything You Ever Needed to Know About Nixtamalization But Didn’t Know to Ask all things hominy
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The Tortilla Cartel | TASTE
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Easy Nixtamalized Corn Tortillas Recipe
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Alkaline Hydrolysis - Cremation Association of North America (CANA)
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Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review - ScienceDirect
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Flowchart Showing the Uses of Corn, 2009 | IDCA
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