Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn Tortillas

Josefina Consuelo Morales^* and Rodrigo A Garcia Zepeda

Department of Food Science and Technology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico

^*Corresponding Author: Josefina Consuelo Morales, Department of Food Science and Technology, National Institute Of Medical Sciences And Nutrition Salvador Zubirán, Mexico, Tel: 52 55 54870900