Advances in Mushroom Science
Synopsis
Mushrooms have been recognized as most loved vegetarian food, rich in nutrition, particularly protein. With their flavour, texture, nutritional value, very high productivity per unit area and time, less dependence on land and ability to grow on a variety of residual agricultural wastes, mushrooms have rightly been identified as a food source to fight malnutrition in developing countries. This book is an exhaustive knowledge on mushrooms from basics to advances, designed in such a way to include almost all the spheres of the mushroom science including historical perspective; nutritional value; and medicinal properties. The cultivation of important type of mushrooms suited for Indian conditions have been dealt in a very simple, lucid and easily digestible language. The technical words in the text are provided with illustrations in the forms of ‘glossary’.
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