Characterization of different mushrooms powder and its application in bakery products: A review
Author:
Affiliation:
1. Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1650765
Reference72 articles.
1. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)
2. What's new in biopotential of fruit and vegetable by-products applied in the food processing industry
3. Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
4. Improvement of quality attributes of sponge cake using infrared dried button mushroom
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