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C R C Critical Reviews in Food Technology Volume 1, 1970 - Issue 2
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Original Articles

The use of fungi as food and in food processing

William D. Gray Department of Botany, Southern Illinois University, Carbondale, Ill
&
C. W. Hesseltine U. S. Department of Agriculture, Northern Utilization Research and Development Division, Peoria, Ill
Pages 225-329 | Published online: 29 Sep 2009
 
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Abstract

Fungi have been used directly as food and in the processing of food for many years. However, their potential has been only partially explored, and in this day of widespread protein shortages they could be employed to make major contributions to the present world protein pool.

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