Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

Publisher: John Wiley & Sons Inc

E-ISSN: 2048-7177|2048-7177|5|363-369

ISSN: 2048-7177

Source: Food Science & Nutrition, Vol.2048-7177, Iss.5, 2015-09, pp. : 363-369

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Abstract