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Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis)
Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis)
2021
María Eugenia Gonzalez‐Cervantes
Juan P. Hernández-Uribe
Carlos A. Gómez-Aldapa
Ricardo Omar Navarro-Cortez
Heidi M. Palma-Rodríguez
Apolonio Vargas-Torres
Keywords:
quality
Mushroom
Food science
Ustilago
Chemistry
Correction
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