Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)
Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radica...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Microscopy Society of Singapore
2011
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32645/1/Biodehydration_system_MUHA.pdf http://eprints.usm.my/32645/ http://www.microscopy.org.sg/annals%20of%20microscopy.html |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | Edible mushrooms have been widely consumed as food or food ingredients in different prepared food items in a long period. The choice of selecting this fungus is because of their antifungal, antioxidative properties and for their ability to reduce hypercholesterolemia and the posession of high radical scavenging activity. |
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