A current study was conducted to determine the effect of adding different rates of mushroom
powder in the dough on the chemical composition and improving the nutritional value of …

The research study was conducted to evaluate the quality characteristics of mushroom-oats-
enriched flour which could be used as a protein supplemented food. In this study, wheat …

This study was focused on substituting a part of whole wheat flour (WWF) with mushroom
flour (MF) to determine the effect of MF on rheological properties of dough and proximate …

Convenient cereal derived foods are becoming more popular in terms of consumer interest,
however they can be considered as nutritionally imbalanced. For instance, cereal products …

A b stra ct The research was conducted in different laboratories of Faculty of Agro-Industrial
and Food Process Engineering, Dinajpur and in Institute of Food Science and Technology …

The research study was conducted to evaluate the quality characteristics of soy‐mushroom‐
enriched biscuits which could be used as a protein supplemented cereal snack food. In this …

The nutrient composition and the acceptability of biscuit from composite flours of wheat and
Pleurotus sajur-caju (PSC) mushroom were evaluated. Pleurotus sajur-caju (PSC) …

Bread samples were produced with 5% and 10% mushroom powder separately and bread
without mushroom served as the control. The bread samples were analysed for functional …

Bread containing graded levels of Mushroom Powder (MP) were produced by replacement
of Wheat Flour (WF) with 0, 5, 10, 15, 20 and 25% MP. Effect of MP supplementation on the …

A high glycaemic index diet would cause a rapid increase in blood sugar levels and lead to
chronic metabolic disorders. In this study, wheat bread enriched with mushroom (Pleurotus …