Quality characteristics of bread made from wheat and nigerian oyster mushroom (Pleurotus plumonarius) powder

Pakistan Journal of Nutrition

Volumn 11, Issue 1, 2012, Pages 5-10

  Okafor, J N C ^a   Okafor, G I ^b   Ozumba, A U ^a   Elemo, G N ^a  

^a FEDERAL INSTITUTE OF INDUSTRIAL RESEARCH   (Nigeria)

^b UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Acceptability; Bread; Fortification; Mushroom powder; Quality

Indexed keywords

PROTEIN; WATER;

ARTICLE; ASH; BREAD; CHEWABILITY; CONTROLLED STUDY; CRUMB COLOR; CRUMB TEXTURE; DIETARY FIBER; DOUGH; FLAVOR; FLOUR; FOOD APPEARANCE; FOOD COLOR; FOOD COMPOSITION; FOOD QUALITY; NONHUMAN; NUTRITIONAL PARAMETERS; PLEUROTUS OSTREATUS; PROTEIN CONTENT; SENSORY EVALUATION; TASTE; WATER ABSORPTION; WHEAT;

EID: 82855169385     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2012.5.10     Document Type: Article

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