Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues
T. R. Thirumuruga Ponbhagavathi, S. Kanchana, G. Hemalatha, S. Vellaikumar & K. Kalpana · European Journal of Nutrition & Food Safety · 2020
Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the o...
Open access
Research Article
10.9734/ejnfs/2020/v12i130179