Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with <i>Agaricus bisporus</i> and <i>Pleurotus ostreatus</i> Powders

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...

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Bibliographic Details
Main Authors:	Aneta Sławińska, Ewa Jabłońska-Ryś, Waldemar Gustaw
Format:	Article
Language:	English
Published:	MDPI AG 2024-02-01
Series:	Applied Sciences
Subjects:	mushroom powder wheat flour replacement shortbread cookies basic composition minerals antioxidants
Online Access:	https://www.mdpi.com/2076-3417/14/5/1938

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