J.R. Dhalagade
Department of Food Sciences and Technology, Shivaji University, Kolhapur, Maharashtra State, India
D.N. Parab
Department of Food Sciences and Technology, Shivaji University, Kolhapur, Maharashtra State, India
R.C. Ranveer
Post Graduate Institute of Post Harvest Management, Killa-Roha, District Raigad, 402116 Maharashtra State, India
LiveDNA: 91.10624
N.B. Rathod
Post Graduate Institute of Post Harvest Management, Killa-Roha, District Raigad, 402116 Maharashtra State, India
A.K. Sahoo
Deartment of Technology, Shivaji University, Kolhapur, Maharashtra State, India
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How to cite this article
J.R. Dhalagade, D.N. Parab, R.C. Ranveer, N.B. Rathod and A.K. Sahoo, 2020. Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation. American Journal of Food Technology, 15: 28-34.
DOI: 10.3923/ajft.2020.28.34
URL: https://scialert.net/abstract/?doi=ajft.2020.28.34
DOI: 10.3923/ajft.2020.28.34
URL: https://scialert.net/abstract/?doi=ajft.2020.28.34