Fatty Acid Composition of Value-Added Mushroom Based Food Products

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Fatty Acid Composition of Value-Added Mushroom Based Food Products

Umair Khatri¹, Aijaz Hussain Soomro¹*, Shahzor Gul Khaskheli¹ and Omer Mukhtar Tarar²

Author Affiliations

¹Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, 70060-Pakistan; ²Food Technology and Nutrition Section Food and Marine Resources Center PCSIR Labs, Complex.

*Correspondence | Aijaz Hussain Soomro, Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, 70060-Pakistan; Email: [email protected]

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Figure 1:

Product preparation flow chart of mushroom by products.

This Issue

September 2024

Vol.40, Iss. 3, Pages 680-1101

Sarhad Journal of Agriculture

Sarhad Journal of Agriculture

Fatty Acid Composition of Value-Added Mushroom Based Food Products

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Fatty Acid Composition of Value-Added Mushroom Based Food Products

Umair Khatri¹, Aijaz Hussain Soomro¹*, Shahzor Gul Khaskheli¹ and Omer Mukhtar Tarar²

Sarhad Journal of Agriculture

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Sarhad Journal of Agriculture

Fatty Acid Composition of Value-Added Mushroom Based Food Products

Special Issues

Membership/Association

Fatty Acid Composition of Value-Added Mushroom Based Food Products

Umair Khatri1, Aijaz Hussain Soomro1*, Shahzor Gul Khaskheli1 and Omer Mukhtar Tarar2

Sarhad Journal of Agriculture

December

Featuring

Effect of Insecticides Spartan EC, Appland WP and Bestor10EC on the Pathogencity of Some Soil-Borne Fungi

Comparison of Capsicum Genotypes under In Vitro Saline Stress Induced by Different Concentrations of NaCl and CaCl2

Measurement of Allocative Efficiency in Tomato Production and its Determinants: Evidence from District Bajaur- Khyber Pakhtunkhwa, Pakistan

The Effect of the Brassinolide Growth Regulator and Organic Fertilizer on The Nutritional and Mineral Elements of Orange Seedlings

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Umair Khatri¹, Aijaz Hussain Soomro¹*, Shahzor Gul Khaskheli¹ and Omer Mukhtar Tarar²