[1]
Al-Atijawi, S.H. and Almusawy, R.S. 2021. THE EFFECT OF ADDING DIFFERENT RATES OF MUSHROOM POWDER TO THE WHEAT FLOUR ON THE NUTRITIONAL VALUE OF PROTEINS, SENSORY AND PHYSICAL PROPERTIES OF LOCAL BREAD. Journal of Life Science and Applied Research. 2, 2 (Dec. 2021), 46–53. DOI:https://doi.org/10.59807/jlsar.v2i2.33.