Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta

QR Code

Chapter 7: Oyster Mushroom Flour and Its Composite Steamed Bun: Nutritional Quality, Physical Properties, and Sensory Accepta

Bibliographic Details
Format:	Restricted Document

Similar Items

Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
by: Wan Mohtar, Wan Abd Al Qadr Imad, et al.
Published: (2018)

Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit
by: Wan Rosli, W.I, et al.
Published: (2012)

Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
by: Wan Rosli, W.I., et al.
Published: (2014)

Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
by: Faridah Yahya,, et al.
Published: (2017)

Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
by: Saiful, B.S., et al.
Published: (2016)

Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people
by: Mostak Ahmed,, et al.
Published: (2016)

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
by: Wan Rosli, W. I., et al.
Published: (2014)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Pravinraj Moorthi,, et al.
Published: (2022)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Moorthi, Pravinraj, et al.
Published: (2022)

Quality evaluation of imitation chicken nuggets from grey oyster mushroom stems and chickpea flour
by: Husain H.,, et al.
Published: (2020)

Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
by: Wan-Mohtar, Wan Abd Al Qadr Imad, et al.
Published: (2020)

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
by: Wan Rosli, W. I., et al.
Published: (2015)

The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials
by: Wan Rosli, W. I., et al.
Published: (2013)

On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
by: Wan Rosli, W. I., et al.
Published: (2011)

Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
by: Fadzil, Rifhan Aqilah Mohammad
Published: (2015)

The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake

The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
by: Aishah, M. S., et al.
Published: (2013)

Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)
by: Aishah, M.S., et al.
Published: (2013)

Bioconversion of pineapple wastes for production of Pleurotus pulmonarius (gray oyster mushroom) and Pleurotus ostreatus (white oyster mushroom)
by: Norliana, Munir, et al.
Published: (2024)

Nutritional Composition and Sensory Properties of Oyster Mushroom-based Patties Packed with Biodegradable Packaging (Komposisi Pemakanan dan Ciri Sensori Burger Berasaskan Cendawan Tiram yang Dibungkus dengan Pembungkus Terurai Secara Biologi)
by: Wan Rosli, W. I., et al.
Published: (2014)

Chapter 8: Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges

Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
by: Abdul Shukri, Farah Syahirah, et al.
Published: (2017)

Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
by: Abdul Shukri, Farah Syahirah
Published: (2017)

Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
by: Wan Rosli, W. I., et al.
Published: (2012)

Morphological , textural and sensory property of bun formulated with different particle size of cornlettes powder
by: Husin, Wan Nur Suriati
Published: (2015)

Exploring the functional properties and nutritional values of colored oyster mushrooms species (Pleurotus, Agaricomycetes): a review
by: Medihi, Nurul Izzati, et al.
Published: (2024)

Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability
by: Lew, Kok Fang, et al.
Published: (2015)

Effect of lupin flour incorporation on the physical and sensory quality of pasta
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of lupin flour incorporation on the physical and sensory properties of muffins
by: Nasar-Abbas, Syed, et al.
Published: (2012)

Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)
by: Wan Rosli, W. I., et al.
Published: (2011)

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour
by: Liu, R., et al.
Published: (2018)

Automatic environmental control system of grey oyster mushrooms house
by: Mohd Wahidi, Nur Nadia Natasha, et al.
Published: (2021)

Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion
by: Mohamad Mazlan, Mazween, et al.
Published: (2020)

The effect of ground oyster mushroom (pleurotus sajor- caju) in the nutritional enhancement, physicochemical properties and structural changes of herbal seasoning
by: Sa'ari, Saiful Bahri
Published: (2015)

Production of oyster mushrooms (pleurotus florida and lentinus sajor-caju) at mushroom house, Faculty of Agriculture, UPM
by: Othman, Nur Asyiqin
Published: (2016)

Effects of canning temperature and period on the proximate composition of oyster mushrooms (Pleurotus ostreatus) and the functional properties of its brine
by: Nurul’ain Natasha, Rivoldiantoe, et al.
Published: (2025)

Physical properties of sodium caseinate edible films and its application as coating on bread buns
by: Yap, Yuh Ming
Published: (2018)

Optimization Study of Decolorization Process of Oyster Mushroom's Chitin Thin Film
by: Mohd Nizam, Najiha Syahida, et al.
Published: (2018)

Investigating the impact of blanching and salt treatment on the drying kinetics of oyster mushrooms
by: Nur Fathin Shamirah, Daud, et al.
Published: (2024)