RENDRI YASWAN; NAZIR, Novizar; DAIMON SYUKRI. Proximate Characteristics and Digestibility of Protein in Mushroom Rendang Produced by Sterilization Using a Modified Pressure-Cooking Method. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 10, n. 3, p. 589–595, 2026. DOI: 10.29165/ajarcde.v10i3.1308. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/1308. Acesso em: 20 sep. 2026.