The impact of various factors on the quality of vacuum-fried Grey Oyster Mushrooms (Pleurotus ostreatus)
Post-harvest mushroom processing faces numerous limitations, lacking diversity and failing to meet consumer preferences. Concurrently, instant edible mushrooms have become a trend in the fast-food industry. Vacuum frying is a feasible and health-conscious option for producing instant mushrooms. The...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2024-09-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/3425 |
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