The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles [pdf]-Reference-Cited by-同舟云学术

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The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles [pdf]

Published:2023-09-30 Issue:3 Volume:22 Page:351-360
ISSN:1644-0730
Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
language:
Short-container-title:Acta Sci Pol Technol Aliment

Author:

Quan Tran Hong, ,Tram Giap Pham Ngoc,Yen Tran Tieu,Tien Nguyen Phung,Kaewthong Pensiri,Karnjanapratum Supatra, , ,

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Food Science

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of golden oyster mushroom (Pleurotus citrinopileatus) powder on the physiochemical, antioxidative, and sensory properties of noodles [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2023-09-30

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