Hirunyophat P. 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 [Internet]. 2023Sep.10 [cited 2024May12];11(4). Available from: http://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/644