Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
Abd Al Qadr Imad Wan-Mohtar, Wan, Mahmud, Norfaizah, Supramani, Sugenendran, Ahmad, Rahayu, Amalina Mohd Zain, Nurul, A. M. Hassan, Nurshazleen, Peryasamy, Jayanthi, Abdul Halim-Lim, Sarina
Published in AIMS agriculture and food (01.01.2018)
Published in AIMS agriculture and food (01.01.2018)
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