Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom ( Ustilago maydis )-Reference-Cited by-同舟云学术

Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom ( Ustilago maydis )

Published:2021-08-06 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

González‐Cervantes María E.¹,Hernández‐Uribe Juan P.¹,Gómez‐Aldapa Carlos A.²,Navarro‐Cortez Ricardo O.¹,Palma‐Rodríguez Heidi M.¹^ORCID,Vargas‐Torres Apolonio¹

Affiliation:

1. Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México

2. Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15825

Reference48 articles.

1. Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

2. Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste

3. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

4. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

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1. Huitlacoche (Ustilago maydis), an Iconic Mexican Fungal Resource: Biocultural Importance, Nutritional Content, Bioactive Compounds, and Potential Biotechnological Applications;Molecules;2023-05-29