Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough-Reference-Cited by-同舟云学术

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Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

Published:2019-05-14 Issue:6 Volume:7 Page:2113-2122
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nie Yuanyang¹²,Zhang Penghui³,Deng Chujun³,Xu Linshuang³,Yu Mingjun³,Yang Wei³,Zhao Renyong¹,Li Bo³^ORCID

Affiliation:

1. College of Food Science and Technology Henan University of Technology Zhengzhou China

2. Postdoctoral Research Base Henan Institute of Science and Technology Xinxiang China

3. School of Food Science Henan Institute of Science and Technology Xinxiang China

Funder

Innovation Scientists and Technicians Troop Construction Projects of Henan Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1054

Reference44 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough

2. Effect of different fibers on dough properties and biscuit quality

3. Effect of potassium-enriched salt on cardiovascular mortality and medical expenses of elderly men

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2. Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation;Fermentation;2024-08-17

3. Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii: Differences in the biopolymer composition;Journal of Food Composition and Analysis;2024-08

4. Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology;Food Processing: Techniques and Technology;2024-07-03

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