دورية أكاديمية
Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation
| العنوان: | Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation |
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| المؤلفون: | Das, MoumitaAff1, Aff2, Mayookha, V. P.Aff1, Aff2, Geetha, V., Chetana, R., Suresh Kumar, G.Aff1, IDs13197023056809_cor5 |
| المصدر: | Journal of Food Science and Technology. 60(4):1342-1354 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-023-05680-9 |