Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods-Reference-Cited by-同舟云学术

Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods

Published:2017-06-20 Issue:5 Volume:5 Page:989-996
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tolera Kumela D.¹^ORCID,Abera Solomon²

Affiliation:

1. Department of Post Harvest Management; Jimma University; Jimma Ethiopia

2. Department of Food Science and Post Harvest Technology; Haramaya University; Dire Dawa Ethiopia

Funder

Ministry of Education, Ethiopia

Haramaya University

Publisher

Wiley

Subject

Food Science

Reference50 articles.

1. Effect of different drying techniques on the nutritional values of oyster mushroom (Pleurotus sajor-caju);Aishah;Sains Malaysiana,2013

2. Deterioration and some of applied preservation techniques for common mushrooms (Agaricus bisporus, followed by Lentinus edodes, Pleurotus spp.);Akbarirad;The Journal of Microbiology, Biotechnology and Food Sciences,2013

3. Drying and rehydration of oyster mushroom;Apati;Brazilian Archives of Biology and Technology,2010

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