CyTA - Journal of Food
Volume 21, 2023 - Issue 1
Research Article
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus
Edith Espinosa Páeza Departamento de Nutrición, Universidad de Monterrey, San Pedro Garza García, MéxicoCorrespondence[email protected]
https://orcid.org/0000-0003-1948-7325View further author information
https://orcid.org/0000-0003-1948-7325View further author information, Carlos E. Hernández-Lunab Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Méxicohttps://orcid.org/0000-0003-2369-1898View further author information
https://orcid.org/0000-0003-2369-1898View further author information, Samuel Longoria-Garcíaa Departamento de Nutrición, Universidad de Monterrey, San Pedro Garza García, Méxicohttps://orcid.org/0000-0002-4056-5343View further author information
https://orcid.org/0000-0002-4056-5343View further author information, Cynthia Torres-Alvarezc Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo, Méxicohttps://orcid.org/0000-0001-6664-2063View further author information
https://orcid.org/0000-0001-6664-2063View further author information, Catalina Velez-Argumedoa Departamento de Nutrición, Universidad de Monterrey, San Pedro Garza García, Méxicohttps://orcid.org/0000-0003-2452-3431View further author information
https://orcid.org/0000-0003-2452-3431View further author information & Blanca E. González-Martínezd Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Monterrey, Méxicohttps://orcid.org/0000-0003-2999-358XView further author information
https://orcid.org/0000-0003-2999-358XView further author information