MAJEED, M.; USMAN KHAN, M.; NADHIM OWAID, M.; RIZWAN KHAN, M.; ALI SHARIATI, M.; IGOR, P.; NTSOMBOH NTSEFONG, G. DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 5, p. 1221–1227, 2017. DOI: 10.15414/jmbfs.2017.6.5.1221-1227. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8605. Acesso em: 22 nov. 2024.