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Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues

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Figure

Table 1. Formulations for the development of mushroom analogues
Table 2. Chemical composition (g/100 g) of raw material and mushroom analogue
Table 5. Antioxidant properties and in-vitro digestibility activities
Fig. 1. Sensory characteristics of mushroom analogues.Sensory characteristics of mushroom analogues

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