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Journal of Culinary Science & Technology Volume 21, 2023 - Issue 2
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Research Article

Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus

Aline Janaina Giuncoa Faculty of Biological and Environmental Sciences, Laboratory of Bioengineering, Federal University of Grande Dourados, FederalORCID Iconhttps://orcid.org/0000-0002-0932-0436View further author information
ORCID Icon,
Marcelo Fossa Da Pazb Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul, BrazilORCID Iconhttps://orcid.org/0000-0002-5100-5237View further author information
ORCID Icon &
Gustavo Graciano Fonsecaa Faculty of Biological and Environmental Sciences, Laboratory of Bioengineering, Federal University of Grande Dourados, FederalCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8784-661XView further author information
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Pages 287-299 | Received 29 Jul 2020, Accepted 10 May 2021, Published online: 30 May 2021

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Shaza M Elhusseiny, Taghrid S El-Mahdy, Nooran S Elleboudy, Ibrahim S Yahia, Mohamed MS Farag, Nasser SM Ismail, Mahmoud A Yassien & Khaled M Aboshanab. (2022) In vitro Anti SARS-CoV-2 Activity and Docking Analysis of Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus Edible Mushrooms. Infection and Drug Resistance 15, pages 3459-3475.
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