Carregant...

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%...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Tolera, Kumela D., Abera, Solomon
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2017
Matèries:
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!