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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Detalles Bibliográficos
Autores principales: Hu, Lina, Bi, Jinfeng, Jin, Xin, Qiu, Yang, van der Sman, R. G. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065859/
https://www.ncbi.nlm.nih.gov/pubmed/33916865
http://dx.doi.org/10.3390/foods10040769

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065859/
https://www.ncbi.nlm.nih.gov/pubmed/33916865
http://dx.doi.org/10.3390/foods10040769

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