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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 7
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Food composition and analysis

Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food)

D. N. ParabDepartment of Food Science and Technology, Shivaji University, Kolhapur, India
,
J. R. DhalagadeDepartment of Food Science and Technology, Shivaji University, Kolhapur, India
,
A. K. SahooDepartment of Food Science and Technology, Shivaji University, Kolhapur, India
&
R. C. RanveerDepartment of Food Science and Technology, Shivaji University, Kolhapur, IndiaCorrespondence[email protected]
Pages 866-870 | Published online: 11 May 2012

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