Published: 31 August, 2017 | Volume 1 - Issue 1 | Pages: 061-066
Figure 2:
Level of different nutritional components in the fruiting bodies of three different oyster mushrooms (a) crude protein (b) lipid (c) carbohydrate and (d) dietary fibre.
Read Full Article HTML DOI: 10.29328/journal.hjb.1001006 Cite this Article Read Full Article PDF
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