ISA, N. S. M.; MAHAZAN, N. A. N. .; IBRAHIM, N. H.; MAIDIN, N. M. .; MALIK, N. H. .; ZAINOL, M. K. . The Physicochemical and Sensorial Characteristics of Plant-based Patty Formulated with Oyster Mushroom and Rubber Seed Flour. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 2, p. 20–26, 2025. DOI: 10.54987/jobimb.v13i2.1131. Disponível em: https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/1131. Acesso em: 23 jan. 2026.