Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread

Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three medicinal mushroom species: <i>Hericium erinaceus</i> (Lion’s...

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Autors principals:	Paulina Łysakowska, Aldona Sobota, Małgorzata Gumienna
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-11-01
Col·lecció:	Molecules
Matèries:	medicinal mushrooms functional bread protein digestibility resistant starch β-glucans in vitro digestion
Accés en línia:	https://www.mdpi.com/1420-3049/30/22/4380
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