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บทความวิจัยพ.ศ. 2562

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

คำสำคัญ

Physicochemical propertiesPastaSensorial acceptabilityOyster mushroom flour

งานวิจัยในหัวข้อใกล้เคียง

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 varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers

Universiti Malaysia Terengganu พ.ศ. 2560

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

Universiti Sains Malaysia 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

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

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

Universiti Sains Malaysia พ.ศ. 2557

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

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

พ.ศ. 2560

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

Universiti Sains Malaysia พ.ศ. 2557

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

Universiti Sains Malaysia พ.ศ. 2556