Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties
Background and objectives Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in …
mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in …
Incorporation of mushroom powder into bread dough—Effects on dough rheology and bread properties
X Lu, M Brennan, L Serventi, CS Brennan - 2018 - researcharchive.lincoln.ac.nz
Background and objectives: Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in …
mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in …
[引用][C] Incorporation of mushroom powder into bread dough—Effects on dough rheology and bread properties
X Lu, M Brennan, L Serventi, CS Brennan - 2018 - researcharchive.lincoln.ac.nz
Background and objectives: Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in …
mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in …