Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom-Reference-Cited by-同舟云学术

Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom

Published:2023-12 Issue: Volume:3 Page:100375
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Owheruo Joseph Oghenewogaga,Edo Great Iruoghene^ORCID,Oluwajuyitan David Timileyin,Faturoti Adeyanmola Oluwaseyi,Martins Itohan Ebunoluwa^ORCID,Akpoghelie Patrick Othuke,Agbo Joy Johnson

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference45 articles.

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4. Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste;Alpers;Foods,2021

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