Effect of Polysaccharide Fraction from Oyster Mushroom (Pleurotus Ostreatus) on Physicochemical and Antioxidative Properties of Acid Casein Model Processed Cheese

Author:

Sołowiej Bartosz G.,Nastaj Maciej,Waraczewski Robert,Szafrańska Jagoda O.,Muszyński Siemowit,Radzki Wojciech,Mleko Stanisław

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference47 articles.

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2. Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy;C Baltac?o?lu;Journal of Food Processing and Preservation,2021

3. Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases;E Berna?;Food Chemistry,2020

4. In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures;D Bogahawaththa;Journal of Dairy Science,2018

5. Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of cheddar cheese during ripening;N Chevanan;Journal of Texture Studies,2006

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