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

Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat‐flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and...

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Detalles Bibliográficos
Autores principales: Nie, Yuanyang, Zhang, Penghui, Deng, Chujun, Xu, Linshuang, Yu, Mingjun, Yang, Wei, Zhao, Renyong, Li, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593381/
https://www.ncbi.nlm.nih.gov/pubmed/31289659
http://dx.doi.org/10.1002/fsn3.1054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593381/
https://www.ncbi.nlm.nih.gov/pubmed/31289659
http://dx.doi.org/10.1002/fsn3.1054

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