Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes
Kwon, Taeeun, Lee, Hyeyoung, Choi, Jongsun, Kim, Kyoungju, Kim, Augustine YonghwiLanguage:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-019-2244-4
Date:
February, 2019
File:
PDF, 1.10 MB
english, 2019