M. Bello, M. O. Oluwamukomi and V. N. Enujiugha. Nutrient Composition and Sensory Properties of Biscuit from Mushroom-Wheat Composite Flours. Arch. Curr. Res. Int. [Internet]. 2018 Sep. 9 [cited 2025 Oct. 16];9(3):1–11. Available from: https://www.journalacri.com/index.php/ACRI/article/view/146