Nutritional Quality of Protein in Mushrooms(คุณภาพโภชนาการของโปรตีนในเห็ด)

Authors

Pongsamart S.
S. Boonvisut
P. Vooticumpree
A. Auetragul
P. Plengvidhya

Abstract

The protein quality of different species of cultivated edible mushroom was evaluated. Fresh mushrooms contained about 3% of protein and about 90% of moisture. Amino acid composition patterns of mushroom protein were demonstrated. Mushrooms constituted al...

Publisher

Faculty of Pharmaceutical Sciences, Chulalongkorn University

First Page

77

Last Page

85

Recommended Citation

S., Pongsamart; Boonvisut, S.; Vooticumpree, P.; Auetragul, A.; and Plengvidhya, P. (1983) "Nutritional Quality of Protein in Mushrooms(คุณภาพโภชนาการของโปรตีนในเห็ด)," The Thai Journal of Pharmaceutical Sciences: Vol. 8: Iss. 2, Article 2.
Available at: https://digital.car.chula.ac.th/tjps/vol8/iss2/2