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Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products
The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical‐rich mushroom flour. The impact of incorporating different levels of powdered mushroom (Pleurotus eryngii) flour on the rheological prop...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6977478/ https://ncbi.nlm.nih.gov/pubmed/31993162 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1315 |
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