| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277948 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Particle size plays a crucial role in physico-chemical properties of mushroom powders. ⺠Micronization highly increased the soluble dietary fiber fraction of mushroom powders. ⺠Cap powder dramatically differs from stipe powder in composition and food properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Zipei Zhang, Huige Song, Zhen Peng, Qingnan Luo, Jian Ming, Guahua Zhao,