Central Food Technological Research Institute (CFTRI)
Project Overview
Dehydration aids in extended preservation of the oyster mushrooms. This serves to avoid the wastage that may occur due to non-selling of the fresh produce. The dried product resulting by 85% of the moisture content saves the transportation cost. The product is packed either in suitable gauge laminated pouches and sealed and stored over a period of six months
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Central Food Technological Research Institute (CFTRI)
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