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Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough
Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat‐flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and...
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| Опубликовано в: : | Food Sci Nutr |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6593381/ https://ncbi.nlm.nih.gov/pubmed/31289659 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1054 |
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