Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders
Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% <i>w</i>/<i>w</i>) with mushroom lyophilisates from...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/5/1938 |