Fruiting-body-base flour from an oyster mushroom—a waste source of antioxidative flour for developing potential functional cookies and steamed-bun by Wan Abd Al Qadr Imad Wan-Mohtar, Norfaizah Mahmud, Sugenendran Supramani, Rahayu Ahmad, Nurul Amalina Mohd Zain, Nurshazleen A. M. Hassan, Jayanthi Peryasamy, Sarina Abdul Halim-Lim

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