Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Quality"
DOI: 10.1155/2018/4510126
Abstract: The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and… read more here.
Keywords: osmotic dehydration; fried shiitake; vacuum fried; mushroom ... See more keywords