Bobel (Zinchenko), InnaTerletska, Vita2013-12-162013-12-162013Zinchenko, І. Features of drying process of artificially cultivated mushrooms / I. Zinchenko, V. Terletska // The XXIV International Colloquium of Institute CEDIMES, Kyiv (Ukraine) : Book of Abstracts. — 28 October – 3 November 2013. — K. : NUFT, 2013. — P. 25.https://dspace.nuft.edu.ua/handle/123456789/12136This paper describes the analysis of drying and taste additives influence on the changes of chemical composition and quality parameters of Pleurotus Ostreatus and Agaricus bisporus mushrooms and their ready-to-cook mushroom foods. We tested and scientifically motivated the impact of drying on the protein substances changes and carbohydrates changes (contents of glycogen, dextrines, reducing substances, cellulose) of ready-to-cook mushroom foods.enpleurotus ostreatusagaricus bisporusmushroom productsdryingswellingглива звичайнапечериця двоспоровагрибні продуктисушіннянабуханнявешенка обыкновеннаяшампиньон двуспоровыйгрибные продуктысушканабуханиекафедра технології хлібопекарських і кондитерських виробівThesis