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The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings
The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yiel...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289801/ https://www.ncbi.nlm.nih.gov/pubmed/35855265 http://dx.doi.org/10.5851/kosfa.2022.e24 |