Process optimization of oyster mushroom (Pleurotus ostreatus) chips using response surface methodology
The objective of this study was to establish the process of vacuum fried oyster mushroom (Pleurotus ostreatus). It specifically aimed to determine the effects of frying time and frying temperature on the physico-chemical properties (i.e., water activity, moisture content), and consumer acceptability...
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| פורמט: | Thesis |
| שפה: | English |
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Quezon City: College of Home Economics, University of the Philippines, 2018.
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