Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products.

Pleurotus eryngii

Gut & microbiome

SpeciesKing Oyster, Eryngii

JournalFood science & nutrition

Year2020

Metadata-grounded summary

Article summary

Metadata-grounded summary: This research article indexes research on Pleurotus eryngii in Food science & nutrition in 2020. MycoData maps the paper to gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Biao Y, Chen X, Wang S, Chen G, Mcclements DJ, Zhao L (2020). Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products. Food science & nutrition https://doi.org/10.1002/fsn3.1315 PMID: 31993162

Open citation