Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

• Rafeeya Shams,
• Jagmohan Singh,
• Kshirod K. Dash,
• Aamir Hussain Dar,
• Gulzar Ahmad Nayik,
• Mohammad Javed Ansari,
• Hassan A. Hemeg,
• Abdelhakam Esmaeil Mohamed Ahmed,
• Abdelhakam Esmaeil Mohamed Ahmed,
• Ayaz Mukarram Shaikh,
• Béla Kovács

Affiliations

Rafeeya Shams

Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India

Jagmohan Singh

Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India

Kshirod K. Dash

Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India

Aamir Hussain Dar

Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

Gulzar Ahmad Nayik

Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India

Mohammad Javed Ansari

Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India

Hassan A. Hemeg

Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia

Abdelhakam Esmaeil Mohamed Ahmed

Institute of Food Science, University of Debrecen, Debrecen, Hungary

Abdelhakam Esmaeil Mohamed Ahmed

Faculty of Forestry, University of Khartoum, Khartoum North, Sudan

Ayaz Mukarram Shaikh

Institute of Food Science, University of Debrecen, Debrecen, Hungary

Béla Kovács

Institute of Food Science, University of Debrecen, Debrecen, Hungary