Study on the Rehydration Quality Improvement of <i>shiitake</i> Mushroom by Combined Drying Methods
The aim of study is to improve the rehydration quality of dried <i>shiitake</i> mushrooms for their instant food manufacturers and fast restaurants. Serial combined drying methods were investigated to achieve this objective: either instant controlled pressure drop drying (DIC) or freeze...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/769 |