The influence of the drying method for food properties and hypolidemic potential of oyster mushrooms (Pleurotus ostreatus)
The aim of this research was to study the influence of two drying methods: freeze-drying sublimation and dry-air drying on the selected nutritional properties and hypolipidemic potential of fruiting bodies of oyster mushroom (Pleurotus ostreatus). The criteria for evaluation of the food properties w...
Zapisane w:
| Główni autorzy: | , , , , , , , , , |
|---|---|
| Format: | Статья |
| Język: | Russian |
| Wydane: |
Nutritec
2018
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.scopus.com/record/display.uri?eid=2-s2.0-85049222612&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=8c46618c5a13d2b45ca23b548c80be1d&sot=aff&sdt=sisr&sl=145&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60070961%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60026323%29&ref=%28The+influence+of+the+drying+method+for+food+properties+and+hypolidemic+potential+of+oyster+mushrooms%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru:443/handle/20.500.12258/2432 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|
Search Result 1