Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit
Wan Rosli
2012
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Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation
Rahul C . Ranveer, Nikheel Rathod
2020
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Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon
Faridah Yahya
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
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Effect of varying ratios of oyster mushroompowder to tapioca flour on the physicochemicalproperties and sensory acceptability offried mushroom crackers
Faridah Yahya
2017
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Development of Oyster Mushroom Powder and Its Effects on Physicochemical and Rheological Properties of Bakery Products
Dr. Godswill Ntsomboh Ntsefong
Journal of Microbiology, Biotechnology and Food Sciences
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The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
Wan Rosli
international food research journal, 2013
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Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips
Prof.Dr.Ibrahim Hayoglu
Journal of Food Processing and Preservation, 2020
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Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom ( Pluerotus Oestreatus ) Powder and Soup
charles Muyanja
Journal of Food Processing and Preservation, 2014
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Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
Wan Rosli
Food chemistry, 2017
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Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
Tasnim Farzana
Food Science & Nutrition, 2015
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Quality Evaluation of Bread Enriched With Mushroom Powder
IOSR Journals
IOSR Journals , 2019
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QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE
Hassan Khan, Sumayya Rani
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Physicochemical Quality of Oyster Mushroom for Functional Food
Ridwan Rachmat
Jurnal Teknik Pertanian, 2023
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Does oyster mushroom (Pleurotus sajorcaju) powder addition improve nutrient composition, sensory acceptability, and glycaemic index (GI) of flatbread (Tortilla)?
Wan Rosli
2021
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Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin
Camille Guidime
Asian Food Science Journal
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Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties
Wan Rosli
2017
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Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour
Anna Mardiana Handayani
IOP Conference Series: Earth and Environmental Science, 2022
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Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food)
Rahul C . Ranveer
Int J Food Sci Nutr. , 2012
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On the ability of oyster mushroom ( Pleurotus sajor-caju ) confering changes in proximate composition and sensory evaluation of chicken patty
Wan Rosli
2011
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Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages
Faridah Yahya
International Journal on Food, Agriculture and Natural Resources, 2020
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Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
Wan Rosli
international food research journal, 2016
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Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)
nadia bashir
Indian Journal of Traditional Knowledge
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Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour
Humberto J . Morris, Manuel Yebra Díaz
Revista Cubana de Quimica, 2021
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Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
Wan Rosli
ifrj.upm.edu.my
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Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (<i>Pleurotus sajor-caju</i>)
Shagor Sarkar
World Journal of Engineering and Technology, 2020
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The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta
Wan Rosli
2019
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Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
Golam Moktadir
International Journal of Nutrition and Food Sciences, 2014
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Value Addition in Oyster Mushroom
IJRASET Publication
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2022
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[PDF]Colour, textural properties, cooking characteristics and fibre
Wan Rosli
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Factors Affecting Sensory Attributes of Oyster Mushrooms
Anne Parkhurst
Journal of Food Quality, 1998
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CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND PROTEIN FRACTIONATION OF EDIBLE OYSTER MUSHROOM (PLEUROTUS OSTREATUS
KUDIRAT SEIDU
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Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product
Malak Angor
Food and Nutrition Sciences
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Texture and quality parameters of oyster mushroom as influenced by drying methods
T Arumuganathan
2010
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Fortification of Wheat Bread Using Mushroom Journal
Rabiul Riyadh
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Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods
Prisca Siyame
International Journal of Food Science, 2021
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