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Incorporation of mushroom powder into cereal food products

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Figure

Figure 4.1 The photo of pasta samples
Table 4.1 Cooking properties and moisture content of three species mushroom pasta White button mushroom pasta (WBP); shiitake mushroom pasta (SP) and porcini mushroom pasta (PP)
Figure 4.2 Texture properties of the three species of mushroom-enriched pasta White button mushroom pasta (WBP); shiitake mushroom pasta (SP) and porcini mushroom pasta (PP)
Table 5.1 The nutrient components of durum wheat semolina, mushroom powder and cooked pasta samples
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