Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties

Broken <i>Ganoderma lucidum</i> spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour bl...

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Bibliografiska uppgifter

Huvudupphov:	Jia Chen, Deyu Cheng, Siyi Luo, Yilan Hu, Chun Liu, Xingfeng Guo, Xiuzhu Yu, Lingyan Zhang, Jihong Wu
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2025-04-01
Serie:	Foods
Ämnen:	Chinese steamed bread <i>Ganoderma lucidum</i> spore powder specific volume texture flavor
Länkar:	https://www.mdpi.com/2304-8158/14/8/1433
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