P. Hirunyophat, “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”, FOFJ, vol. 11, no. 4, Sep. 2023.