Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.
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J Food Sci. 2019 Feb;84(2):213-223. doi: 10.1111/1750-3841.14442.

Availability of Corn Masa Flour and Tortillas Fortified With Folic Acid in Atlanta After National Regulations Allowing Voluntary Fortification.
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JAMA. 2018 Oct 16;320(15):1600-1601. doi: 10.1001/jama.2018.11939.

Adding folic acid to corn Masa flour: Partnering to improve pregnancy outcomes and reduce health disparities.
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Prev Med. 2018 Jan;106:26-30. doi: 10.1016/j.ypmed.2017.11.003

Twenty Years After Folic Acid Fortification, FDA Ponders Expansion to Corn Masa Flour.
Jacob JA.
JAMA. 2016 May 3;315(17):1821-2. doi: 10.1001/jama.2016.2611

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
Plant Foods Hum Nutr. 2015 Sep;70(3):275-80. doi: 10.1007/s11130-015-0490-9.

Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize.
Moretti D, Biebinger R, Bruins MJ, Hoeft B, Kraemer K.
Ann N Y Acad Sci. 2014 Apr;1312:54-65. doi: 10.1111/nyas.12297

Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.
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Food Nutr Bull. 2005 Sep;26(3):266-72.