Events The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Event submissions

Published

10.3390/Foods2021-10950

This submission belongs to the session 10. Poster of the event The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Published date

13 Oct, 2021

Academic Editor

Susana Casal

Citation

Shubham Mandliya, Hari Niwas Mishra, Effect of different drying methods on quality attributes and microstructure of mycelium (<em>Pleurotus eryngii</em>), in Proceedings of The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World", 15 October–30 October 2021, MDPI: Basel, Switzerland, doi: 10.3390/Foods2021-10950

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Effect of different drying methods on quality attributes and microstructure of mycelium (Pleurotus eryngii)

Shubham Mandliya ^1,2

Hari Niwas Mishra ^1,2

1. Agricultural and Food Engineering Department

2. Indian Institute of Technology Kharagpur

Abstract

Keywords

mycelium

vitamin D2

pressing

drying

SEM.