MARATTO

article · Next research.

Physicochemical, functional and nutritional properties of functional meal produced from brown rice and mushroom (Pleurotus tuberregium sclerotium) flour blends

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

  • Food composition and properties
  • Food Drying and Modeling
  • African Botany and Ecology Studies

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

DOI: 10.1016/j.nexres.2025.101052

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.