Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder
- 15 December 2011
- journal article
- Published by Science Alert in Pakistan Journal of Nutrition
- Vol. 11 (1), 5-10
- https://doi.org/10.3923/pjn.2012.5.10
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean FlourFood and Bioprocess Technology, 2007
- Frozen bread dough: Effects of freezing storage and dough improversJournal of Cereal Science, 2007
- Chemical and analytical screening of some edible mushroomsFood Chemistry, 2006
- Studies on the baking properties of wheat: Pigeonpea flour blendsPlant Foods for Human Nutrition, 1999