Journal ArticleOPEN ACCESS

Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder

  • Thakur M
  • Singh K
INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES (2018) 14(1) 173-179
DOI: 10.15740/has/ijas/14.1/173-179
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.

Abstract

…and microbial spoilage of the product making it un-saleable. Effective processing techniques will not only prevent the post harvest …incorporating Oyster mushrooms (Pleurotus ostearus) …

Cite

CITATION STYLE

APA

Thakur, M., & Singh, K. (2018). Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder. INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES, 14(1), 173–179. https://doi.org/10.15740/has/ijas/14.1/173-179

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free