Have a personal or library account? Click to login
Impact of Supplanting of Flour with Mushroom Powder on Nutritional Composition and Sensory Attributes of Cookies Cover

Impact of Supplanting of Flour with Mushroom Powder on Nutritional Composition and Sensory Attributes of Cookies

Malaysian Journal of Halal Research
Volume 3 (2020): Issue 2 (December 2020)
By: S M Nahid Hasan and  Md. Nazmul Aunsary  
Open Access
|Aug 2020

Authors

S M Nahid Hasan

asmnahid@gmail.com

Nanhua University

Md. Nazmul Aunsary

Nanhua University
DOI: https://doi.org/10.2478/mjhr-2020-0008 | Journal eISSN: 2616-1923
Journal RSS Feed
Language: English
Page range: 43 - 49
Published on: Aug 17, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Nutritional protein quality,
Sensory properties,
Effect of backing time,
Effect of temperature
Related subjects:
Business and economics,
Business management,
Marketing, sales, customer relations,
Medicine,
Basic medical science,
Basic medical science, other,
Clinical medicine,
Clinical medicine, other

© 2020 S M Nahid Hasan, Md. Nazmul Aunsary, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.

Previous articleVolume 3 (2020): Issue 2 (December 2020)Next article