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บทความวิจัยพ.ศ. 2559

Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning

Universiti Sains Malaysia พ.ศ. 2559

คำสำคัญ

Sensory acceptabilityProximate compositionsTotal dietary fibre (TDF)Herbal seasoningPleurotus sajor-caju powder (PSC)

งานวิจัยในหัวข้อใกล้เคียง

Physical, rheological and textural characterization of herbal seasoning enriched with oyster mushroom (pleurotus sajor-caju) powder

พ.ศ. 2560

The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

Universiti Sains Malaysia พ.ศ. 2556

Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability

Universiti Putra Malaysia พ.ศ. 2558

Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)

Universiti Sains Malaysia พ.ศ. 2556

Effects of substrates and drying methods on antioxidant compound and antioxidant activity of fruiting body extracts of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus)

พ.ศ. 2560

Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging

Universiti Sains Malaysia พ.ศ. 2557

The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta

Universiti Sains Malaysia พ.ศ. 2562

Yield and nutritional composition of oyster mushrooms: An alternative nutritional source for rural people

พ.ศ. 2559

The ability of oyster mushroom in improving nutritional composition, ?-glucan and textural properties of chicken frankfurter

Universiti Sains Malaysia พ.ศ. 2558

Application of edible oyster mushroom, Pleurotus ostreatus extract to control postharvest melanosis in shrimp, Penaeus vannamei

พ.ศ. 2561