A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking

Morchella esculenta

Immune support

SpeciesYellow Morel

JournalFood Science and Technology Research

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Morchella esculenta in Food Science and Technology Research in 2024. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Shuji Adachi Takenobu Ogawa (2024). A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking. Food Science and Technology Research https://doi.org/10.3136/fstr.FSTR-D-23-00148

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