Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom
2023Food Chemistry AdvancesJournalOpen access
10.1016/j.focha.2023.100375Full text56 citations
2023Food Chemistry AdvancesJournalOpen access
10.1016/j.focha.2023.100375Full text56 citations
7 authors across 6 institutions in 3 countries.
Assignment is probabilistic — a work belongs to several fields in proportions.
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2023 · Food Chemistry Advances · 56 citations
https://openalex.org/W4383262965