Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
Abstract: In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio c...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Wiley
2020
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| Subjects: |