The Physicochemical and Sensorial Characteristics of Plant-based Patty Formulated with Oyster Mushroom and Rubber Seed Flour. J Biochem Microbiol Biotechnol [Internet]. 2025 Dec. 12 [cited 2026 May 11];13(2):20-6. Available from: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1131