Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)

• Main Authors: Aishah, M. S., Wan Rosli, W. I.
• Format: Article
• Language: English
• Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2013
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32459/1/SM_07_M.S._Aishah_ACTUAL_muha.pdf; http://eprints.usm.my/32459/; http://ejournal.ukm.my/jsm
• Institution: Universiti Sains Malaysia

Mushrooms are basically fungi, which have fleshy and spore-bearing fruiting body. This family of fungi literally has thousands of varieties of mushroom throughout the world. Oyster mushrooms are uniquely distinctive and they do look like oysters. Drying these mushroom confer a stabilizing property t...