Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour.
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DOI: 10.1111/1750-3841.15755
Abstract: Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5,… read more here.
Keywords: mushroom flour; portobello mushroom; bisporus; bisporus portobello ... See more keywords