Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

  • Characterization of dried mushrooms produced by different techniques
  • Dimitrios Argyropoulos, Albert Heindl, Joachim Müller
  • International Journal of Food Science & Technology, January 2011, Wiley
  • DOI: 10.1111/j.1365-2621.2010.02500.x

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http://dx.doi.org/10.1111/j.1365-2621.2010.02500.x

The following have contributed to this page: Prof. Dr. Joachim Müller