Chemical and physical characterization of samosas with shiitake mushroom
Owing to the increasing demand for shiitake mushrooms, a substantial amount of by-products is produced on a daily basis. Hence, to investigate ways to value this resource is of wide interest. In that way, the aim of this work was to develop new valued foods incorporating shiitake mushroom, to utiliz...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/4939 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/4939 |