Nixtamalization - an overview | ScienceDirect Topics
Elke K. Arendt, Emanuele Zannini, in Cereal Grains for the Food and Beverage Industries, 2013 2.4.4 Nixtamalization. The nixtamalization process is commonly utilized in the production of tortillas and other related maize-based food products. The maize kernels are cooked with alkali (i.e. lime) and steeped in the cooking water with subsequent washing, at least twice, ensuring the removal of any ...