The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

• Main Authors: Aishah, M. S., Wan Rosli, W. I.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Subjects: RA0421 Public health. Hygiene. Preventive Medicine; TP368-456 Food processing and manufacture
• Online Access: http://eprints.usm.my/32485/1/24_IFRJ_20_%2801%29_2013_Wan_Rosli_%28201%29_MUHA.pdf; http://eprints.usm.my/32485/; http://www.ifrj.upm.edu.my
• Institution: Universiti Sains Malaysia

Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calo...