Shelf-life evaluation of cheese bread added of residue from Agaricus blazei Murrill extration / Avaliação da vida de prateleira de pão de queijo adicionado de resíduo do extrato do cogumelo Agaricus blazei Murrill
The aim of this work was to determine the composition of the A. blazei residue obtained after β-glucans aqueous extraction and the shelf-life of cheese bread elaborated with this residue. The residue showed a high content of crude protein (308,7 g kg-1), fiber (147,9 g kg-1) and phosphorus (4,1 g kg...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Editora Unicentro
2010-12-01
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| Series: | Ambiência |
| Subjects: | |
| Online Access: | http://revistas.unicentro.br/index.php/ambiencia/article/view/650/1143 |