Changes in textural and optical properties of oyster mushroom during hot air drying

Author:

Kotwaliwale Nachiket,Bakane Pramod,Verma Ajay

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato;Ahrné;International Journal of Food Science and Technology,2003

2. Mushrooms: An exotic source of nutritious and palatable food;Angle;Indian Food Packer,1974

3. Anonymous. (2005). Texture profile analysis. Available from visited 4.2.2005.

4. Influence of ripeness and air temperature on changes in banana texture during drying;Boudhrioua;Journal of Food Engineering,2002

5. Impingement drying of potato chips;Caixeta;Journal of Food Process Engineering,2002

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