World Journal of Engineering and Technology

World Journal of Engineering and Technology

ISSN Print: 2331-4222
ISSN Online: 2331-4249
www.scirp.org/journal/wjet
E-mail: wjet@scirp.org
"Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju)"
written by Rana Das, Manobendro Sarker, Mahmuda Begum Lata, Md. Atiqual Islam, Md. Azmain Al Faik, Shagor Sarkar,
published by World Journal of Engineering and Technology, Vol.8 No.4, 2020
has been cited by the following article(s):
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[6] Physico-chemical, color profile and total phenol content of freeze dried (Oyster mushroom) Pleurotus ostreatus
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[9] Nutritional and antioxidant properties of novel cookies enriched with oyster mushroom (Pleurotus ostreatus) flour
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[10] Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for …
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[11] THE INFLUENCING FACTORS ON CONSUMERS'PURCHASE INTENTIONS FOR GREY OYSTER MUSHROOM POWDER AS A FOOD SUPPLEMENT
[12] VALORIZATION OF FOOD PRODUCTS BY EDIBLE MUSHROOM FORTIFICATION
[13] Department of scientific and publishing activities
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