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Study on the Rehydration Quality Improvement of shiitake Mushroom by Combined Drying Methods
The aim of study is to improve the rehydration quality of dried shiitake mushrooms for their instant food manufacturers and fast restaurants. Serial combined drying methods were investigated to achieve this objective: either instant controlled pressure drop drying (DIC) or freeze drying (FD) was use...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8065859/ https://ncbi.nlm.nih.gov/pubmed/33916865 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040769 |
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