Effect of steaming and microwave heating on taste of clear soup with split-gill mushroom powder

HIGHLIGHTS

• who: Vimolpa Hiranpradith and colleagues from the Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand have published the paper: Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder, in the Journal: Foods 2023, 11, x FOR PEER REVIEW of /2023/
• what: This study investigated using split-gill (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating.
• how: All experiments were carried out in triplicate with data presented . . .
  

   

  

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