Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200918839962139.pdf
Reference8 articles.
1. Optimization of Extraction Conditions for Functional Components of Roasted Pleurotus eryngii by Microwave-Assisted Extraction
2. Quality Characteristics of White Pan Bread with Chungkukjang Powder
3. Quality Characteristics of Nelumbo nucifera G. Tea White Bread with Hemicellulase
4. A Study on the Quality Characteristics of the Bread with Samultang
5. Effect of Salicornia herbacea L. Powder on the Quality Characteristics of Bread
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1. Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health;International Journal of Gastronomy and Food Science;2022-03
2. Fungi and Its By-Products in Food Industry: An Unexplored Area;Microorganisms for Sustainability;2021
3. Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads;Fermentation;2019-12-22
4. Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form;International Journal of Food Science & Technology;2018-10-25
5. Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder;Journal of Milk Science and Biotechnology;2017-06
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