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Malaysian Journal of Halal Research
Volume 3 (2020): Issue 2 (December 2020)
Open Access
Impact of Supplanting of Flour with Mushroom Powder on Nutritional Composition and Sensory Attributes of Cookies
S M Nahid Hasan
S M Nahid Hasan
and
Md. Nazmul Aunsary
Md. Nazmul Aunsary
| Aug 17, 2020
Malaysian Journal of Halal Research
Volume 3 (2020): Issue 2 (December 2020)
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Published Online:
Aug 17, 2020
Page range:
43 - 49
DOI:
https://doi.org/10.2478/mjhr-2020-0008
Keywords
Nutritional protein quality
,
Sensory properties
,
Effect of backing time
,
Effect of temperature
© 2020 S M Nahid Hasan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.