RIDZUAN, N. S. M. .; OTHMAN, A. Development of Plant-Based Ball from Shiitake Mushroom and Chickpea: Physicochemical Properties and Sensory of Selected Formulation. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 2, p. 111–115, 2025. DOI: 10.54987/jobimb.v13i2.1145. Disponível em: https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/1145. Acesso em: 23 jan. 2026.