Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health
Fortunato Cirlincione, Giuseppe Venturella, Maria Letizia Gargano, Valeria Ferraro, Raimondo Gaglio, Nicola Francesca, Benedetto A. Rizzo, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni, Giulia Mirabile
Topics & Concepts
Food scienceLeavening agentFermentationPleurotus eryngiiWheat flourChemistryBread makingLactic acidBiologyBacteriaMushroomGeneticsFood composition and propertiesFungal Biology and ApplicationsMicrobial Metabolites in Food Biotechnology