Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of <i>Agaricus bisporus</i> flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned,...

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Bibliographic Details
Main Authors: Miguel A. Gallardo, Wagner G. Vieira Júnior, María Esther Martínez-Navarro, Manuel Álvarez-Ortí, Diego C. Zied, José E. Pardo
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Molecules
Subjects:
mushroom residue
waste
food reuse
food enrichment
dough production
Online Access:https://www.mdpi.com/1420-3049/29/21/5140
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