Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (<i>Pleurotus sajor-caju</i>)

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ISSN Print: 2331-4222
ISSN Online: 2331-4249
www.scirp.org/journal/wjet
E-mail: wjet@scirp.org

"Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju)"
written by Rana Das, Manobendro Sarker, Mahmuda Begum Lata, Md. Atiqual Islam, Md. Azmain Al Faik, Shagor Sarkar,
published by World Journal of Engineering and Technology, Vol.8 No.4, 2020

has been cited by the following article(s):

[1]	Physico-chemical, color profile and total phenol content of freeze dried (Oyster mushroom) Pleurotus ostreatus
	2023

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[3]	Propiedades nutricionales y antioxidantes de nuevas galletas enriquecidas con harina de setas Pleurotus ostreatus
	Quevedo, MI Yebra-Díaz… - Revista Cubana de …, 2021

[4]	Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour
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[5]	Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for …
	Frías, MM Hernández-Ortega… - Journal of Fungi, 2021

[1]	Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour Foods and Raw Materials, 2023 DOI:10.21603/2308-4057-2023-2-574

[2]	Value addition of mushrooms by incorporation in the food products: an overview International Journal of Food Engineering, 2023 DOI:10.1515/ijfe-2023-0073

[3]	Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D International Journal of Food Science, 2022 DOI:10.1155/2022/2792084

[4]	Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch Journal of Food Measurement and Characterization, 2022 DOI:10.1007/s11694-022-01566-0

[5]	Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies Journal of Fungi, 2021 DOI:10.3390/jof7110911

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