Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom ( P. ostreatus )-Reference-Cited by-同舟云学术

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Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom ( P. ostreatus )

Published:2017-10-25 Issue:2 Volume:42 Page:e13521
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Arora Bindvi¹^ORCID,Kamal Shwet¹,Sharma Ved Prakash¹

Affiliation:

1. Division of Post Harvest TechnologyICAR‐Directorate of Mushroom ResearchSolan Himachal Pradesh 173213 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13521

Reference38 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

2. Nutritional and sensory properties of mushroom fortified corn extrudates;Arora B.;Mushroom Research,2014

3. Fortification of spaghetti with edible legumes. II Rheological, processing and quality evaluation studies;Bahnassey Y.;Cereal Chemistry,1986

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