Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.
Chimimba J, Pratt R, Cuellar M, Delgado E.
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.
Redpath B, Kancherla V, Oakley GP Jr.
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.
Flores AL, Cordero AM, Dunn M, Sniezek JE, Arce MA, Crider KS, Tinker S, Pellegrini C, Carreón R, Estrada J, Struwe S, Boyle C.
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.
Rosado JL, Cassís L, Solano L, Duarte-Vázquez MA.
Food Nutr Bull. 2005 Sep;26(3):266-72.

The corn masa flour is made from white corn boiled and immersed in a mixture of calcium oxide and water. 

Subsequently it is ground and reduced to flour.

Used in Mexico to produce tortillas.

Masa flour studies