ABDUL RAZZAQ, A. R.; SYED A. KADIR, S. S. .; CHE AHMAD, C. N. N. A. .; ABDUL RAHMAN, A. W. A. R.; HARUN, H. .; ROHIAT, M. A. .; RADEN ISMAIL, R. M. F. H. . Processed Food Innovation using Oyster Mushroom. Research and Innovation in Technical and Vocational Education and Training, [S. l.], v. 1, n. 2, p. 197–202, 2021. Disponível em: https://publisher.uthm.edu.my/periodicals/index.php/ritvet/article/view/378. Acesso em: 29 jun. 2022.