The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms
In this research, the ohmic heating method was used to reduce the moisture content of white button mushroom (Agaricus bisporus). The purpose of this research is to investigate some physical and chemical characteristics of the button mushroom at the end of the ohmic process. In this research, three v...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2023-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1295_22e589241ce162fc261d7c3050b027f4.pdf |