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

September

Featuring

Cytochrome-P450 (CYP11B1 Gene) Polymorphism and its Role in Bovine Milk Producing Traits

Assessment of Oxidative Stress Biomarkers and DNA Damage Among Pesticide Retailers in South Punjab, Pakistan

Investigations on the Feeding and Spawning in Bagarius bagarius from Manchar Lake District Jamshoro, Pakistan

Milk Quality Improvement Program for Small-Scale Dairy Farmers in Angochagua, Ecuador

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