Impact of Supplanting of Flour with Mushroom Powder on Nutritional Composition and Sensory Attributes of Cookies
By: S M Nahid Hasan and Md. Nazmul Aunsary
Authors
Md. Nazmul Aunsary
Nanhua University
DOI: https://doi.org/10.2478/mjhr-2020-0008 | Journal eISSN: 2616-1923
Language: English
Page range: 43 - 49
Published online: Aug 17, 2020
Published in print: Dec 1, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2020 S M Nahid Hasan, Md. Nazmul Aunsary, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.