Influence of Initial Moisture Content on Freeze-Dried Quality of Instant Tremella fuciformis Soup
The drying time was decreasedby concentrating T. Fuciformis soup before drying. Effects of removing moisture content (10%~50%) on the quality of the instant T. Fuciformis soup was explored. Compared with the samples without pretreatment, when the water content of the soup was removed within 40%, reh...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230611 |