MBAEYI-NWAOHA, I. E.; MGBEMERE, C. G.; OKORONKWO, N. C. 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, [S. l.], v. 1, n. 1, p. 55–76, 2022. DOI: 10.58625/jfng-1852. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/1852. Acesso em: 7 jul. 2025.