A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods
Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and...
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| Format: | Статья |
| Sprache: | English |
| Veröffentlicht: |
2023
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| Online Zugang: | https://dspace.ncfu.ru/handle/20.500.12258/22250 |
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