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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Bibliographic Details
Main Authors: Wan Rosli, W. I., Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
Format: Article
Language:English
Published: Microscopy Society of Singapore 2011
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