Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty (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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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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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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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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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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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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Mushroom-Legume-Based Minced Meat: Physico-chemical and Sensorial Properties
manat chaijan
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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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CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND PROTEIN FRACTIONATION OF EDIBLE OYSTER MUSHROOM (PLEUROTUS OSTREATUS
KUDIRAT SEIDU
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A comprehensive analysis of the nutritional quality of edible mushroom Pleurotus sajor-caju grown in deproteinized whey medium
Rupak Mukhopadhyay
LWT - Food Science and Technology, 2015
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Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
Marta Mitsui Kushida
Meat Science, 2021
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[PDF]Colour, textural properties, cooking characteristics and fibre
Wan Rosli
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Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus)
Fahadul Islam
Journal of Food Quality
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Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
Wan Rosli
2014
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Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production
Sanem Bulam
The Journal of Fungus, 2022
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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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Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
NOROUL ASYIKEEN ZULKIFLI
An Introduction to Mushroom, 2020
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Functional properties of flours and protein concentrates of 3 strains of the edible mushroom Pleurotus ostreatus
HERMILO LEAL LARA
Journal of Food Science and Technology, 2018
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Commercial mushrooms: nutritional quality and effect of cooking
pamela manzi
Food Chemistry, 2004
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Effect of Different Substrates on the Nutritional Composition of Pleurotus ostreatus (Jacq.) P. Kumm. (Oyster Mushroom)
Tolulope Ewekeye
Asian Journal of Research in Botany, 2020
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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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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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Chemical Profile and Amino Acids Composition of Edible Mushrooms Pleurotus sajor-caju
Victor Oyetayo
Nutrition and Health, 2007
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Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer
Food Science Publisher
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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Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)
Vikineswary Sabaratnam
Journal of Food Science and Technology, 2014
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Choose your Patty: The Sensory Characterization and Consumer Acceptance of Burger Patties with Oyster Mushroom (Pleurotus ostreatus) Enrichment
Merlinda Tucar
Journal of Physics: Conference Series
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CHEMICAL ANALYSIS OF KING OYSTER MUSHROOM (PLEUROTUS ERYNGII) FRUITBODIES
Dániel Krüzselyi
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Determination of Nutritional Value of Pleurotus Ostreatus Jacq. Exfr. P.KUMN (Oyster Mushroom) Cultivated on Some Plant Substrates
Habiba Maikudi Muhammed
FUDMA JOURNAL OF SCIENCES
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Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
manat chaijan
Foods, 2023
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Quality characteristics of pleurotus sajor-caju powder: study on nutritional compositions, functional properties and storage stability
Wan Rosli
2016
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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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Optimization of processing parameters for vacuum fried oyster mushroom (Pleurotus ostreatus (Jacquin) P. kummer)
Marife Hilapad
Food Research, 2020
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Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels
Mojisola Adegunwa
Food Science & Nutrition, 2015
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Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread
Araceli Loredo
Starch - Stärke, 2021
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