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Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes).
International journal of medicinal mushrooms, 23(7), 41-49
Citation
Shamaruddin, Norsyazleen; Tan, Eddie Ti Tjih; Shin, Tan Yee; Razali, Razifah Mohd; Siva, Raseetha. (2021). Comparison of Cooking Methods on Physicochemical and Sensory Properties of the Black Jelly Mushroom, Auricularia polytricha (Heterobasidiomycetes).. International journal of medicinal mushrooms, 23(7), 41-49. https://doi.org/10.1615/IntJMedMushrooms.2021038812