TEMPERATURE INFLUENCE ON THE AGARICUS BISPORUS MUSHROOMS DEHYDRATION PROCESS

Autor: LILIANA I. MIHALCEA, FLORETINA C. BUCUR, ALINA MIHAELA M. CANTARAGIU, LEONTINA C. GURGU, DANIELA D. BORDA, GABRIELA S. IORDACHESCU

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 17, Iss 4, Pp 323-333 (2016)

Edible mushrooms are foods with high nutritional value, delicious and therapeutic products. The main objective of this research was to investigate the influence of different temperatures of the dehydration process on the microstructure and color of A

Externí odkaz: https://doaj.org/article/63e18828e9ac430380e11941f9ae1e67