Development of Plant-Based Ball from Shiitake Mushroom and Chickpea: Physicochemical Properties and Sensory of Selected Formulation. J Biochem Microbiol Biotechnol [Internet]. 2025 Dec. 12 [cited 2026 May 11];13(2):111-5. Available from: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1145