HIRUNYOPHAT, Patthama. The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom: Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom with 10% PPI. Future of Food: Journal on Food, Agriculture and Society, [S. l.], v. 11, n. 4, 2023. Disponível em: https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/644. Acesso em: 22 nov. 2024.