Effects of Different Superfine Grindings on the Structural and Nutritional Properties of Hericium erinaceus Mushrooms

Documenti analoghi

• Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
  di: Rabia Msuya, et al.
  Pubblicazione: (2026)
• A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits
  di: Sharath Kumar Nagaraja, et al.
  Pubblicazione: (2026)
• Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality
  di: Temesgen Laelago Ersedo, et al.
  Pubblicazione: (2025)
• Flavor Evaluation of “Hongyang” Kiwifruit From Different Cultivation Regions Based on Electronic Tongue Sensory Assessment and HS‐SPME‐GCMS Analysis
  di: Jinfeng Liu, et al.
  Pubblicazione: (2025)
• Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment
  di: Amarachi Precious Peter, et al.
  Pubblicazione: (2025)