Banjongsinsiri, P., K. Pasakawee, N. Noojuy, T. Taksima, and U. Rodsuwan. “Production of Mushroom Protein Hydrolysates by Enzymatic Hydrolysis and Their Physicochemical Properties”. Food and Applied Bioscience Journal, vol. 4, no. 3, Feb. 2017, pp. 161-70, doi:10.14456/fabj.2016.15.