Au Jee Yuan and 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 ”, UMT JUR, vol. 2, no. 1, pp. 37–46, Jan. 2020.