Nutritional Evaluation of Dehydrated Mushrooms

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Authors

  • Alpna Verma
     Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. ,IN
  • G. P. Kesherwani
     Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. ,IN
  • Y. K. Sharma
     Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. ,IN
  • R. L. Keshwal
     Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. ,IN
  • Pratibha Singh
     Department of Food Science Jawaharlal Nehru Krishi Vishwa Vidyalaya Jabalpur, M.P. ,IN

Abstract

Mushrooms have attracted irrigination of people even in ancient times. The authors described mushroom "The Precious Pearl of Cookery"', i e. useful and delicious member of the vegetable kingdom.

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Published

1987-12-01

How to Cite

Verma, A., Kesherwani, G. P., Sharma, Y. K., Keshwal, R. L., & Singh, P. (1987). Nutritional Evaluation of Dehydrated Mushrooms. The Indian Journal of Nutrition and Dietetics, 24(12), 380–384. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13451

Issue

Volume 24, Issue 12, December 1987

Section

Original Articles

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