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Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods

This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10%...

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Detalles Bibliográficos
Publicado en:Food Sci Nutr
Main Authors: Tolera, Kumela D., Abera, Solomon
Formato: Artigo
Idioma:Inglês
Publicado: John Wiley and Sons Inc. 2017
Assuntos:
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5608979/
https://ncbi.nlm.nih.gov/pubmed/28948016
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.484
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