Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy
ObjectiveThis study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum-fried Lentinus edodes.MethodsUsing fresh L. edodes as the material, the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L....
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Editorial Office of Food and Machinery
2025-02-01
|
| Colección: | Shipin yu jixie |
| Materias: | |
| Acceso en línea: | http://ifoodmm.com/spyjx/article/html/202502024?st=article_issue |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|