Improvement of quality attributes of sponge cake using infrared dried button mushroom

Author:

Salehi Fakhreddin,Kashaninejad Mahdi,Asadi Fereshteh,Najafi Amin

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference17 articles.

1. Afzal T, Abe T, Hikida Y (1999) Energy and quality aspects during combined FIR-convection drying of barley. J Food Eng 42(4):177–182

2. De Fouw C, Zabik M, Uebersa M, Aguilera J, Lusas E (1982) Use of unheated and heat-treated navy bean hulls as a source of dietary fiber in spice flavored layer cakes. Cereal Chem 59:229–230

3. Giri S, Prasad S (2007) Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. J Food Eng 78(2):512–521

4. Ibrahium M, Hegazy A (2014) Effect of replacement of wheat flour with mushroom powder and sweet potato flour on nutritional composition and sensory characteristics of biscuits. Curr Sci Int 3(1):26–33

5. Lu T-M, Lee C-C, Mau J-L, Lin S-D (2010) Quality and antioxidant property of green tea sponge cake. Food Chem 119(3):1090–1095

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