A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying

Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wenchao Liu, Min Zhang, Benu Adhikari, Jingjing Chen
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research