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Journal: Foods, 2021
Volume: 10
Number: 731
731
Article: Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties
Authors: by Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan and Charles S. Brennan
Link: https://www.mdpi.com/2304-8158/10/4/731

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