Oyster Mushroom (<i>Pleurotus ostreatus</i>) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability.

导出 LinkOut

翻译打印收藏纠错

第一作者： Emmanuella Ifunanya,Nwaudah

第一单位： Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka 410105, Enugu State, Nigeria.

作者： Emmanuella Ifunanya,Nwaudah ^[1] ; Ifeoma Elizabeth,Mbaeyi-Nwaoha ^[1] ; Deborah Chinwendu,Ofoegbu ^[1] ; Helen,Onyeaka ^[2]

作者单位： Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka 410105, Enugu State, Nigeria. ^[1] School of Chemical Engineering, University of Birmingham, Birmingham B152 TT, UK. ^[2]

关键词 ambient temperature enrichment formulated malnutrition epidemic nutrient-contained

DOI 10.3390/foods14030539

PMID 39942132

发布时间 2025-02-13

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2025年14卷3期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Oyster Mushroom (<i>Pleurotus ostreatus</i>) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Oyster Mushroom (<i>Pleurotus ostreatus</i>) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除