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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |