Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
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| Description | scientific article published on 29 August 2020 |
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author: Sarina Abdul halim Lim Wan Abd Al-Qadr Imad Wan Mohtar Adi Ainurzaman Jamaludin Zul Ilham |
| Publication date | August 29, 2020 |
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