REGULATION OF STRUCTURAL AND MECHANICAL PROPERTIES OF SHIITAKE MUSHROOM SUSPENSION AS AN OBJECT OF DRYING
The article considers whether a shiitake basidiomycete can be processed into powder. This mushroom is a source of valuable nutrients: it contains, on a dry basis, 18.76% of protein, 74.5% of carbohydrates, 1% of lipids, and 5.73% of ash. It has been determined that to obtain a uniform mushroom suspe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2021-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/2029 |