Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods
Article first published online: 20 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2111–2119, September 2014
How to Cite
Liu, S.-W., Liu, L.-J., Shi, P.-B. and Chang, X.-D. (2014), Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods. International Journal of Food Science & Technology, 49: 2111–2119. doi: 10.1111/ijfs.12509
- Issue published online: 19 AUG 2014
- Article first published online: 20 MAR 2014
- Manuscript Accepted: 8 JAN 2014
- Manuscript Received: 6 OCT 2013
- Key Science and Technology Program of Qinhuangdao. Grant Number: 2012022A008
- Tangshan (China) Foundation for the Development of Science and Technology. Grant Number: 09120202A-7
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