REMLAN , . N. I. .; KHAN KHATTAK, M. M. A. . SENSORY EVALUATION OF MUSHROOM CHIPS AND MIXED SPICES COOKED BY OVEN DRYING METHOD. International Journal of Allied Health Sciences, [S. l.], v. 4, n. 3, p. 1521–1534, 2020. DOI: 10.31436/ijahs.v4i3.511. Disponível em: https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/511. Acesso em: 17 mar. 2026.