EFFECT OF BLANCHING AND PRE-TREATMENTS ON THE QUALITY OF DEHYDRATED OYSTER MUSHROOMS (PLEUROTUS SPP.)

• Author(s):

  Gursharan Kaur | Sandeep Singh

• Keywords:

  Mushrooms, Peroxidase Enzyme, Pretreatments, Cabinet Drier, Organoleptic Evaluation.

• Abstract:

  Mushrooms Are An Exotic Food Source Of Vegetarian Protein. Freshly Harvested Mushrooms Are Of Perishable Nature And They Have A Shelf Life Of Less Than A Day Under Ambient Conditions. The Shelf Life Of Fresh Oyster Species (Pleurotus Sajor-caju) Can Be Pr

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Other Details

• Paper id:

  IJSARTV10I490781

• Published in:

  Volume: 10 Issue: 4 April 2024

• Publication Date:

  2024-04-27

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