Open Access

Table 1.

Characteristics of the studied samples

№ of sample Starch concentration , % by weight of boiled mushrooms Method of injection of starch Mixing temperatur e, °C
1 5 In dry form 45
2 5 In dry form 65
3 8 In dry form 45
4 8 In dry form 65
5 15 In dry form 45
6 15 In dry form 65
7 8 In suspension form 45

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