Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

Published 2019 View Full Article

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Title
Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
Authors
Keywords
Shitake mushroom, Drying method, Rehydration ability, Color, Polysaccharide, Aroma
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 236-242
Publisher
Elsevier BV
Online
2019-03-08
DOI
10.1016/j.lwt.2019.03.020

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