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

Efficacy of Sulfur With Benomyl For Reducing Effect Fungi of Fusarium solani Infecting Rice

Review of Agro-Food Sustainability Supply Chain: Causal-Loop and Mitigation for Environmental Risk

Comparative Analysis on the Growth and Yield of Summer Squash (Cucurbita pepo) Varieties in the Southern Climate of Nepal

Influence of Fertilizer Combinations on Agronomic Traits and Yield of Basmati variety in Direct Seeded Rice

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