Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 732-738

  Michael, Henock W ^a   Bultosa, Geremew ^b   Pant, Lalit M ^b  

^a BAHIR DAR UNIVERSITY   (Ethiopia)

^b HARAMAYA UNIVERSITY   (Ethiopia)

Author keywords

Chemical compositions; Mushrooms; Sensory

Indexed keywords

CHEMICAL COMPOSITIONS; CRUDE PROTEINS; ETHIOPIA; FOOD NUTRITION; FRESH-WEIGHT BASIS; MUSHROOM CONSUMPTION; MUSHROOMS; NUTRIENT CONTENTS; OYSTER MUSHROOM; PLEUROTUS SAJOR CAJU; PROTEIN CONTENTS; SENSORY; SENSORY PROPERTIES; TOTAL CARBOHYDRATES;

CARBOHYDRATES; FORESTRY; MOISTURE; PROTEINS; SHELLFISH; SUBSTRATES;

FUNGI;

BASIDIOMYCOTA; OSTREA EDULIS; PLEUROTUS; PLEUROTUS OSTREATUS; PLEUROTUS SAJOR-CAJU; TRITICUM AESTIVUM;

EID: 79952755948     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02543.x     Document Type: Article

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