Lipid-Enriched Cooking Modulates Starch Digestibility and Satiety Hormone Responses in Traditional Nixtamalized Maize Tacos
Traditional taco preparation methods, such as oil immersion and steaming, can significantly affect the nutritional and metabolic characteristics of the final product. This study evaluated tacos made with five commercial nixtamalized maize flours and four common fillings (chicharron, beef skirt, pota...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2576 |
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