Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical‐rich mushroom flour. The impact of incorporating different levels of powdered mushroom (Pleurotus eryngii) flour on the rheological prop...

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Detalles Bibliográficos
Autores principales: Biao, Yuan, Chen, Xin, Wang, Song, Chen, Guitang, Mcclements, David Julian, Zhao, Liyan
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/PMC6977478/
https://www.ncbi.nlm.nih.gov/pubmed/31993162
http://dx.doi.org/10.1002/fsn3.1315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977478/
https://www.ncbi.nlm.nih.gov/pubmed/31993162
http://dx.doi.org/10.1002/fsn3.1315

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