Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity
Fernanda Stoffel, Weslei de Oliveira Santana, Roselei Claudete Fontana, Marli Camassola
Topics & Concepts
Food scienceChemistryABTSWheat flourDPPHFunctional foodAntioxidantBiochemistryFungal Biology and ApplicationsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology