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Mbaeyi-Nwaoha, I.E., Mgbemere, C.G. and Okoronkwo, N.C. 2022. Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends. Toros University Journal of Food, Nutrition and Gastronomy. 1, 1 (Dec. 2022), 55–76. DOI:https://doi.org/10.58625/jfng-1852.