Effect of partial replacement of wheat flour with oyster mushroom (Pleurotus sajor-caju) powder on nutritional composition and sensory properties of butter biscuit
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter b...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2012
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| Online Access: | http://journalarticle.ukm.my/5674/1/10%2520W.I.%2520Wan%2520Rosli.pdf http://journalarticle.ukm.my/5674/ http://www.ukm.my/jsm/ |
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| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |