Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju) (original) (raw)
On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
Wan Rosli
ifrj.upm.edu.my
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[PDF]Colour, textural properties, cooking characteristics and fibre
Wan Rosli
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Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
Wan Rosli
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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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QUALITY EVALUATION OF IMITATION CHICKEN NUGGETS FROM GREY OYSTER MUSHROOM STEMS AND CHICKPEA FLOUR
HAZWANI HUSAIN
MALAYSIAN APPLIED BIOLOGY, 2020
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Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
Wan Rosli
international food research journal, 2012
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Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
Wan Rosli
international food research journal, 2014
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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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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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Potential application of grey oyster mushroom stems as Halal meat replacer in imitation chicken nuggets
HAZWANI HUSAIN
FOOD RESEARCH, 2020
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Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter
I. Bandura
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
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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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Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus)
Shwet Kamal
Journal of Food Processing and Preservation, 2017
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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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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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Choose your Patty: The Sensory Characterization and Consumer Acceptance of Burger Patties with Oyster Mushroom (Pleurotus ostreatus) Enrichment
Merlinda Tucar
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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
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Evaluation of the proximate quality of the combination of Tuna (Thunnus albacares) and white oyster mushroom (Pleurotus ostreatus) nuggets
Asep A Prihanto
IOP Conference Series: Earth and Environmental Science, 2018
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Analogue Sausage Formulation of Tempeh-White Oyster Mushrooms (Pleurotus Ostreatus) with the Addition of Carrageenan
akhmad mustofa
Food ScienTech Journal, 2019
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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
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Development of Oyster Mushroom Powder and Its Effects on Physicochemical and Rheological Properties of Bakery Products
Dr. Godswill Ntsomboh Ntsefong
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CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND PROTEIN FRACTIONATION OF EDIBLE OYSTER MUSHROOM (PLEUROTUS OSTREATUS
KUDIRAT SEIDU
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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
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Investigation of the effect of oyster mushroom ( Pleurotus ostreatus ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy
Oğuzhan Avcu
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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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QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE
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Value Addition in Oyster Mushroom
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Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida)
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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>)
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World Journal of Engineering and Technology, 2020
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Does oyster mushroom (Pleurotus sajorcaju) powder addition improve nutrient composition, sensory acceptability, and glycaemic index (GI) of flatbread (Tortilla)?
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Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
Tasnim Farzana
NFS Journal, 2020
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Physicochemical Quality of Oyster Mushroom for Functional Food
Ridwan Rachmat
Jurnal Teknik Pertanian, 2023
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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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Effect of Functional Ingredients Such As Mushrooms, Sesame Seeds And wheat Gluten Incorporation Levels on the Sensory Acceptability of Chicken Meat Cutlets
IJERA Journal
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Texture and quality parameters of oyster mushroom as influenced by drying methods
T Arumuganathan
2010
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