Fruiting-body-base flour from an oyster mushroom-a waste source of antioxidative flour for developing potential functional cookies and steamed-bun

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Bibliographic Details

Main Authors:	Wan-Mohtar W.A., Mahmud N., Supramani S., Ahmad R., Zain N.A.M., Hassan N.A.M., Peryasamy J., Halim-Lim S.A.
Other Authors:	PERMATA Insan College
Format:	journal::journal article
Language:	English en_US
Published:	AIMS Press 2024
Subjects:	Antioxidant properties Fruiting body waste Functional cookies Functional steamed buns oyster mushroom
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