不同预处理对平菇粉开发及其在饼干配方中的应用的影响

{"title":"不同预处理对平菇粉开发及其在饼干配方中的应用的影响","authors":"J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo","doi":"10.3923/ajft.2020.28.34","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"28-34"},"PeriodicalIF":0.0000,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation\",\"authors\":\"J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo\",\"doi\":\"10.3923/ajft.2020.28.34\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7562,\"journal\":{\"name\":\"American Journal of Food Technology\",\"volume\":\"33 1\",\"pages\":\"28-34\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/ajft.2020.28.34\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/ajft.2020.28.34","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}