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

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Authors

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

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.

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Published

1983-07-01

How to Cite

Shobha Devi, P., & Sarojoni, G. (1983). Effect of Maturity and Heat Treatments on the Nutritional Quality of Paddy Straw Mushroom <i>Volvariella Volvacea</i>. The Indian Journal of Nutrition and Dietetics, 20(7), 222–225. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13030

Issue

Volume 20, Issue 7, July 1983

Section

Original Articles

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