Quality of bread supplemented with mushroom mycelia

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 70-76

  Ulziijargal, Enkhjargal ^a   Yang, Joan Hwa ^b   Lin, Li Yun ^c   Chen, Chiao Pei ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Bread; Colour; Mushroom mycelia; Sensory evaluation; Texture profile analysis

Indexed keywords

AGARICUS BLAZEI; AMINOBUTYRIC ACIDS; ANTRODIA CAMPHORATA; BREAD; BREAD QUALITY; COLOUR PROPERTIES; DRY MATTERS; FUNCTIONAL COMPONENTS; HEALTH EFFECTS; INDEX VALUES; MUSHROOM MYCELIA; PHELLINUS LINTEUS; SENSORY EVALUATION; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS; WHEAT FLOURS;

AMINO ACIDS; COLOR; FUNGI; QUALITY CONTROL; TEXTURES;

FOOD PRODUCTS;

4 AMINOBUTYRIC ACID; AMINO ACID; NUCLEOTIDE; THIONEINE;

AGARICUS BLAZEI; ANTRODIA CAMPHORATA; ARTICLE; BREAD; FLOUR; HERICIUM ERINACEUS; MUSHROOM; MYCELIUM; NONHUMAN; PHELLINUS LINTEUS; QUANTITATIVE ANALYSIS;

AGARICALES; BREAD; DIETARY SUPPLEMENTS; FLOUR; HUMANS; MYCELIUM; TASTE;

AGARICUS BLAZEI; BASIDIOMYCOTA; HERICIUM ERINACEUM; INONOTUS LINTEUS; TAIWANOFUNGUS CAMPHORATUS; TRITICUM AESTIVUM;

EID: 84869888825     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.051     Document Type: Article

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