“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, vol. 2, no. 1, Jan. 2020, pp. 37-46, https://doi.org/10.46754/umtjur.v2i1.103.