Figure 4. Result for pickles formulated with (MOVS) (SWVS). 4a moisture content, 4b pH, 4c polysaccharide content, all the determinations were done in triplicate and the results were expressed as mean value


Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle

Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ashfaque Ahmed Khaskheli, Ying Liu, Yan-Feng Wang, Wen Huang

Journal of Food and Nutrition Research. 2015, 3(1), 46-51 doi:10.12691/jfnr-3-1-8