The Impact of <i>Ganoderma lucidum</i> (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

This study explores the incorporation of <i>Ganoderma lucidum</i> (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemica...

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Autors principals:	Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki, Agata Blicharz-Kania
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-09-01
Col·lecció:	Foods
Matèries:	functional foods bakery product medical mushrooms Reishi dietary fibre antioxidant properties
Accés en línia:	https://www.mdpi.com/2304-8158/13/19/3101
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