The Impact of Oyster Mushrooms ( Pleurotus ostreatus ) on the Baking Quality of Rye Flour and Nutrit...
The Impact of Oyster Mushrooms ( Pleurotus ostreatus ) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
This study aimed to evaluate the use of oyster mushroom (
) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, and 10% rye flour with OMP. The baking quality of...
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Full title
The Impact of Oyster Mushrooms ( Pleurotus ostreatus ) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_00714c26bc6a418e8ffaeb119b683771
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_00714c26bc6a418e8ffaeb119b683771
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14020199
