Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (<i>Pleurotus sajor-caju</i>)

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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

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[1]	Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies Journal of Fungi, 2021 DOI:10.3390/jof7110911