Influence of freeze-drying treatment on the texture of mushrooms and onions
In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products. The fresh products had average moisture contents of 90.25 % and 90.02 % (wet basis) and the freeze-dr...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2011-01-01
|
Series: | Croatian Journal of Food Science and Technology |
Online Access: | http://hrcak.srce.hr/file/113130 |