Cite
HARVARD Citation
Szydłowska-Tutaj, M. et al. (2022). The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta. Food & function. 13 (16), pp. 8425-8435. [Online].
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Szydłowska-Tutaj, M. et al. (2022). The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta. Food & function. 13 (16), pp. 8425-8435. [Online].