Effects of Dry-, Wet- and Freeze-grinding Pretreatment...

Advance Journal of Food Science and Technology 2015 / 03 Vol. 7; Iss. 9

Effects of Dry-, Wet- and Freeze-grinding Pretreatment Methods on the Physicochemical Properties of Maitake Mushroom (Grifola frondosa) Superfine Powders

Liu, Su-Wen, Guo, Shuo, Xia, Xiao-Yu, Chang, Xue-Dong
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Volume:
7
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.7.1730
Date:
March, 2015
File:
PDF, 389 KB
english, 2015
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