Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that...

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Detalles Bibliográficos
Autores principales: Shams, Rafeeya, Singh, Jagmohan, Dash, Kshirod K., Dar, Aamir Hussain, Nayik, Gulzar Ahmad, Ansari, Mohammad Javed, Hemeg, Hassan A., Ahmed, Abdelhakam Esmaeil Mohamed, Shaikh, Ayaz Mukarram, Kovács, Béla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9238412/
https://www.ncbi.nlm.nih.gov/pubmed/35774545
http://dx.doi.org/10.3389/fnut.2022.908570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9238412/
https://www.ncbi.nlm.nih.gov/pubmed/35774545
http://dx.doi.org/10.3389/fnut.2022.908570

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