Improvement of quality attributes of sponge cake using infrared dried button mushroom
Crossref DOI link: https://doi.org/10.1007/s13197-015-2165-9
Published Online: 2016-01-07
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salehi, Fakhreddin
Kashaninejad, Mahdi
Asadi, Fereshteh
Najafi, Amin
Text and Data Mining valid from 2016-01-07