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...
| Principais autores: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Publicado em: |
Wiley
2020
|
| Assuntos: |