Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/2614
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dc.contributor.authorEntrepreneurship Development Institute of India-
dc.date.accessioned2016-01-13T09:09:58Z-
dc.date.available2016-01-13T09:09:58Z-
dc.date.issued2016-01-13-
dc.identifier.urihttp://hdl.handle.net/123456789/2614-
dc.description.abstractMushrooms are gradually becoming popular as they are rich in minerals and vitamins and very low on fat and sugar. Fresh mushrooms have very limited life and hence they need to be consumed within few hours. But processing and canning increases their shelf life to few months. Mushrooms are used to make soups, pickles, vegetables etc. and they are also used as additives in many food preparations. As a matter of fact, they are considered as a vegetarian delicacy all over the world and their consumption is increasing in India as well. Their household use is picking up but they are consumed in large quantities in star hotels and restaurants. Hence, firm tie-up with some of them is advisableen_US
dc.description.sponsorshipGovernment of India, Ministry of Food Processingen_US
dc.language.isoenen_US
dc.publisherEntrepreneurship Development Institute of Indiaen_US
dc.titleMushroom Processingen_US
dc.typeOtheren_US
Appears in Collections:Ministry of Food Processing Industries

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