Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

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Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

In a commercial oyster mushroom farm, fruiting body base (FBB) was not harvested compared to the common cap and stem of the fruiting body parts, and thus remained as waste. In the present study, unused FBB was powdered and subjected to proximate analysis as floured FBB (FFBB). FFBB was found to cont...

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Bibliographic Details
Main Authors:	Wan Mohtar, Wan Abd Al Qadr Imad, Mahmud, Norfaizah, Supramani, Sugenendran, Ahmad, Rahayu, Mohd Zain, Nurul Amalina, Hassan, Nurshazleen A. M., Peryasamy, Jayanthi, Abdul Halim Lim, Sarina
Format:	Article
Language:	English
Published:	AIMS Press 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72798/ http://psasir.upm.edu.my/id/eprint/72798/1/Fruiting-body-base%20flour%20from%20an%20oyster%20mushroom.pdf

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