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Effect of Different Salt Concentrations on Protein Solubility of Mushroom Varieties Obtained in Akure, Nigeria

by Muhammed Muhammed Ndamitso and Francis Olawale Abulude

American Journal of Food and Nutrition. 2014, 2(1), 7-10. DOI: 10.12691/ajfn-2-1-2
Pub. Date: January 30, 2014Views: 29451 Downloads: 24282Like: 36Citations: 1

food formulations fungi biotechnology salt concentrations functional properties

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