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  1. 1
    Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  2. 2
    Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
    by Wan Rosli, W. I., Aishah, M. S.
    Published 2012
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  3. 3
    Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  4. 4
    The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
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