2020
DOI: 10.1051/bioconf/20201700046
|View full text |Cite
|
Sign up to set email alerts
|

Development and application of cereal mycelium supplements in food production

Abstract: Development of industrial technologies of production of protein products from plant materials is one of the main directions of increasing food products, improving nutritional and biological values. Protein supplements produced from grain flour enriched with mycelium are promising. When producing bread and pasts from wheat flour, the use of 3% wheat, oat, barley and millet flour enriched with mycelium is optimal. Quality values of yohurt drinks can be improved by adding 2% protein supplements based on oat and b… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 12 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?