Open AccessThe Effect of Oyster Mushrooms Flour Substitution to The Acceptance and Nutrient Content of Dried Noodles
Author(s) -
Rahmawati Rahmawati,
Fitri Wahyuni,
Niken Widyastuti Hariati
Publication year - 2018
Publication title -
jurnal dunia gizi
Language(s) - English
Resource type - Journals
ISSN - 2614-6479
DOI - 10.33085/jdg.v1i2.3811
Subject(s) - organoleptic , food science , oyster , mushroom , wheat flour , ingredient , taste , recipe , mathematics , chemistry , biology , fishery