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Norfaizah Mahmud
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Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
by
Wan Abd Al Qadr Imad Wan-Mohtar
,
Norfaizah
Mahmud
,
Sugenendran Supramani
,
Rahayu Ahmad
,
Nurul Amalina Mohd Zain
,
Nurshazleen A. M. Hassan
,
Jayanthi Peryasamy
,
Sarina Abdul Halim-Lim
Published 2018-11-01
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