Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production
Magdalena Szydłowska-Tutaj, Urszula Złotek, Maciej Combrzyński
Topics & Concepts
Food scienceMushroomGlutenChemistryComposition (language)PhilosophyLinguisticsFood composition and propertiesNutrition and Health in AgingMicrobial Metabolites in Food Biotechnology