Published in
Royal Society of Chemistry, Food and Function, 10(11), p. 8768-8779, 2020
DOI: 10.1039/d0fo01018a
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Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization
Journal article published in 2020 by
D. A. García-Rojas 
,
M. E. Meneses ,
D. Martínez-Carrera,
J. D. Figueroa-Cárdenas,
M. A. Sánchez-Medina,
M. Bonilla-Quintero,
B. Petlacalco-Sánchez,
G. A. Martínez-Gutiérrez,
A. Pérez-Herrera
,
M. E. Meneses ,
D. Martínez-Carrera,
J. D. Figueroa-Cárdenas,
M. A. Sánchez-Medina,
M. Bonilla-Quintero,
B. Petlacalco-Sánchez,
G. A. Martínez-Gutiérrez,
A. Pérez-Herrera
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Abstract
Mexican blue corn tortillas with ecological nixtamalization, and enriched with Pleurotus agaves mushrooms, have the best levels of bioactive compounds, mainly β-glucans, also, they maintain acceptable rheological and sensory properties.