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    Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers

    Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers by Faridah Yahya, Noor Nadzirah Mat Yusof, Chan, Kai Chen

    Published 2017
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