Investigation of the effect of oyster mushroom ( Pleurotus ostreatus ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy-Reference-Cited by-同舟云学术

Investigation of the effect of oyster mushroom ( Pleurotus ostreatus ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy

Published:2020-12-22 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Baltacıoğlu Cem¹^ORCID,Baltacıoğlu Hande¹,Seyhan Rabia¹,Uğur Özlem¹,Avcu Oğuzhan¹

Affiliation:

1. Department of Food Engineering Faculty of Engineering Nigde Ömer Halisdemir University Nigde Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15174

Reference48 articles.

1. Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonarius and P. tuber‐regium;Adebayo E. A.;International Journal of Food Science and Technology,2019

2. The effect of addition of oyster mushroom (Pleurotus sajor‐caju) on nutrient composition and sensory acceptation of selected wheat‐ and rice‐based products;Aishah M. S.;International Food Research Journal,2013

3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

4. Nutritional analysis of cultivated mushrooms in Bangladesh—Pleurotus ostreatus, Pleurotus sajor‐caju, Pleurotus florida and Calocybe indica;Alam N.;Mycobiology,2008

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