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Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread.

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Title: Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread.
Authors: Moshtaghian, Hanieh1, hanieh.moshtaghian@hb.se, Parchami, Mohsen1, Rousta, Kamran1, Lennartsson, Patrik R.1
Source: Applied Sciences (2076-3417); Nov2022, Vol. 12 Issue 21, p11067, 12p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 160143003
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PubType: Academic Journal
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      – Type: doi
        Value: 10.3390/app122111067
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 11067
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      – TitleFull: Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread.
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            NameFull: Moshtaghian, Hanieh
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            NameFull: Parchami, Mohsen
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            NameFull: Rousta, Kamran
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              Text: Nov2022
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              Y: 2022
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              Value: 12
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              Value: 21
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            – TitleFull: Applied Sciences (2076-3417)
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