Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
In a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to cont...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-11-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.4.481/fulltext.html |