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What is Nixtamalization?

Año: 2015
URI: http://hdl.handle.net/10883/17828
Resumen: Nixtamalization (from the Spanish "Nixtamalización") describes the process for any grain that can be used to remove the pericarp, by cooking and steeping the dried kernels with water and lime (calcium hydroxide). This process provides several nutritional benefits, converting maize into dough and then tortillas. In Mexico alone there are more than 300 food products derived from nixtamalization.
Agencia: CIMMYT
dc.format.extent: 07:58 min
Formato: mp4
Lenguaje: Spanish
Copyright: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International § CIMMYT manages Intellectual Assets as International Public Goods. In case you want to make non-exclusive commercial use of this item or you want to adapt it in any manner and use such adaptation, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the code/name of this item and the kind of use you intend; CIMMYT will contact you with the terms and conditions for such use.
Copyright URL: https://creativecommons.org/licenses/by-nc-nd/4.0/
Tipo: Video
Notas: This video is too available in CIMMYT's Youtube channel: https://www.youtube.com/watch?v=TIs3gjOPevw
Notas: Watch the spanish version: http://repository.cimmyt.org/xmlui/handle/10883/17854
Marcadores: Nixtamalization types
Marcadores: Nutrition based on maize
Palabras Claves: Nixtamalization
Palabras Claves: Dried kernels
Palabras Claves: Effects of nixtamalization
Palabras Claves: Maize products
Palabras Claves: Tortillas
URL de Vídeo: 18088/WhatisNixtamalization.mp4
Resolución: MP4 / 1920x1080 px / 60 fps.
dc.subject.descriptorsthesaurus: Maize
export.youtube.: 0


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