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Journal of Food Quality
Volume 2017, Article ID 5043612, 6 pages
https://doi.org/10.1155/2017/5043612
Research Article

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Department of Post-Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India

Correspondence should be addressed to Ayon Tarafdar; moc.liamg@radfaratnoya

Received 20 January 2017; Accepted 9 March 2017; Published 28 March 2017

Academic Editor: Elena González-Fandos

Copyright © 2017 Ayon Tarafdar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ayon Tarafdar, Navin Chandra Shahi, Anupama Singh, and Ranjna Sirohi, “Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology,” Journal of Food Quality, vol. 2017, Article ID 5043612, 6 pages, 2017. https://doi.org/10.1155/2017/5043612.