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Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (A garicus bisporus )
Publikováno v:
Journal of Food Processing and Preservation. 39:737-744
Foaming conditions of button mushroom (Agaricus bisporus) puree were optimized using response surface methodology with respect to cress seed gum concentration (0.3–0.6% w/w), mushroom puree to water ratio (1:0.5–1:2.5 w/w) and whipping time (2–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::745069835b068bd8ab6f791c949c1972
https://doi.org/10.1111/jfpp.12283
https://doi.org/10.1111/jfpp.12283
