Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food)

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 7, 2012, Pages 866-870

  Parab, D N ^a   Dhalagade, J R ^a   Sahoo, A K ^a   Ranveer, R C ^a  

^a SHIVAJI UNIVERSITY   (India)

Author keywords

EDTA; KMS; Oyster mushroom; Papad; Pleurotus sajor caju; Tray drying

Indexed keywords

MINERAL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; ETHNOLOGY; FAST FOOD; FOOD HANDLING; FOOD PREFERENCE; FOOD QUALITY; HEAT; HUMAN; INDIA; MECHANICS; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PLEUROTUS; PROTEIN INTAKE; SENSATION;

DIETARY FIBER; DIETARY PROTEINS; FAST FOODS; FOOD HANDLING; FOOD PREFERENCES; FOOD QUALITY; FOOD, FORTIFIED; HOT TEMPERATURE; HUMANS; INDIA; MECHANICAL PHENOMENA; MINERALS; NUTRITIVE VALUE; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLEUROTUS; SENSATION; SNACKS;

EID: 84867473892     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.681629     Document Type: Article

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