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Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development

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Bibliographic Details
Main Authors: Ho, Dr. Lee Hoon, Zulkifli, Dr. Noroul Asyikeen
Format: Book Section
Language:English
English
Published: IntechOpen 2020
Subjects:
H Social Sciences (General)
Online Access:http://eprints.unisza.edu.my/4224/1/FH05-FBIM-20-38025.pdf
http://eprints.unisza.edu.my/4224/2/FH05-FBIM-20-38029.pdf
http://eprints.unisza.edu.my/4224/
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id my-unisza-ir.4224
record_format eprints
spelling my-unisza-ir.42242022-01-10T08:16:07Z http://eprints.unisza.edu.my/4224/ Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development Ho, Dr. Lee Hoon Zulkifli, Dr. Noroul Asyikeen H Social Sciences (General) IntechOpen 2020 Book Section NonPeerReviewed text en http://eprints.unisza.edu.my/4224/1/FH05-FBIM-20-38025.pdf text en http://eprints.unisza.edu.my/4224/2/FH05-FBIM-20-38029.pdf Ho, Dr. Lee Hoon and Zulkifli, Dr. Noroul Asyikeen (2020) Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development. In: An Introduction to Mushroom. IntechOpen, pp. 19-38. ISBN 978-1-78985-956-0
institution Universiti Sultan Zainal Abidin
building UNISZA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sultan Zainal Abidin
content_source UNISZA Institutional Repository
url_provider https://eprints.unisza.edu.my/
language English
English
topic H Social Sciences (General)
spellingShingle H Social Sciences (General)
Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
format Book Section
author Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
author_facet Ho, Dr. Lee Hoon
Zulkifli, Dr. Noroul Asyikeen
author_sort Ho, Dr. Lee Hoon
title Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
title_short Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
title_full Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
title_fullStr Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
title_full_unstemmed Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development
title_sort edible mushroom: nutritional properties, potential nutraceutical values, and its utilisation in food product development
publisher IntechOpen
publishDate 2020
url http://eprints.unisza.edu.my/4224/1/FH05-FBIM-20-38025.pdf
http://eprints.unisza.edu.my/4224/2/FH05-FBIM-20-38029.pdf
http://eprints.unisza.edu.my/4224/
_version_ 1724079322623377408
score 13.160551

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