The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of P...
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| Format: | Article |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://www.ifrj.upm.edu.my http://www.ifrj.upm.edu.my http://eprints.usm.my/31546/1/IFRJ_WR_IJA_Raushan_2015_(45).pdf |