AU JEE YUAN; FARIDAH YAHYA. Effect of Different Ratios of Low Protein Flour to Oyster Mushroom (Pleurotus sajor-caju) Powder on the Physicochemical Properties and Sensory Acceptability of Edible Tablespoon . Universiti Malaysia Terengganu Journal of Undergraduate Research, [S. l.], v. 2, n. 1, p. 37–46, 2020. DOI: 10.46754/umtjur.v2i1.103. Disponível em: https://journal.umt.edu.my/index.php/umtjur/article/view/103. Acesso em: 16 nov. 2024.