The Indian Journal of Nutrition and Dietetics

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Effect of Maturity and Heat Treatments on the Nutritional Quality of Paddy Straw Mushroom Volvariella Volvacea


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1 Dept. of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India
     

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Cultivation of edible mushrooms has expanded dramatically during the last decade and scientific research has lead to many improved techniques. Paddy straw mushroom is one such which can be grown in a wide range of temperatures between 75°F to 95°F within a relative humidity of 67 to 72 per cent.
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  • Effect of Maturity and Heat Treatments on the Nutritional Quality of Paddy Straw Mushroom Volvariella Volvacea

Abstract Views: 266  |  PDF Views: 0

Authors

P. Shobha Devi
Dept. of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India
G. Sarojoni
Dept. of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 4, India

Abstract


Cultivation of edible mushrooms has expanded dramatically during the last decade and scientific research has lead to many improved techniques. Paddy straw mushroom is one such which can be grown in a wide range of temperatures between 75°F to 95°F within a relative humidity of 67 to 72 per cent.