The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
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DOI: 10.3390/foods14020199
Abstract: This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional… read more here.
Keywords: rye; omp; pleurotus ostreatus; rye flour ... See more keywords