id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-894	BOBEL, Inna; ADAMCZYK, Greta; FALENDYSH, Nataliia	NUTRITIONAL AND BIOLOGICAL VALUE OF MUSHROOM SNACKS	2022	8	.pdf	application/pdf	4097	182	50	It was found that mushroom products increased the enzymatic hydrolysis of protein substances compared to fresh mushrooms at both pepsin and trypsin stage of their hydrolytic cleavage, which contributed to their increase digestibility. Key words: oyster mushrooms, champignon mushrooms, mushroom products, chemical composition, amino acid composition, digestion.	cache/fens-894.pdf	txt/fens-894.txt