Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips
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 osmotic dehydration with maltodextrin (MD) solution, (3) blanching...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/4510126 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|