Effect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying
1. Effect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying

Mahboobeh Hosseini; Yaghoob Mansoori; Ahmad Mostaan; Ahmad Rajaee

Volume 2, Issue 7 , Summer 2014, , Pages 2294-2300

Abstract
  Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, ...  Read More