Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken pat...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Wiley
2020
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| Sarrera elektronikoa: | http://psasir.upm.edu.my/id/eprint/89077/1/Fruiting-body-base%20flour%20from%20an%20Oyster%20mushroom%20waste%20in%20the%20development%20of%20antioxidative%20chicken%20patty.pdf |
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