Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development

Ho, Dr. Lee Hoon and Zulkifli, Dr. Noroul Asyikeen (2020) Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development. In: An Introduction to Mushroom. IntechOpen, pp. 19-38. ISBN 978-1-78985-956-0

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Item Type:	Book Section
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Faculty of Bio-resources & Food Industry
Depositing User:	Fatin Amirah Ramlan
Date Deposited:	10 Jan 2022 08:16
Last Modified:	10 Jan 2022 08:16
URI:	http://eprints.unisza.edu.my/id/eprint/4224

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