Article Versions Notes

Hu Y, Jia Y, Li Z, Wang Z, Wei T, Bi F, Wang Y, Qin Y, Khan A, Liu Y, et al. Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread. Foods. 2025; 14(8):1343. https://doi.org/10.3390/foods14081343

Hu, Yingrui, Yiqing Jia, Zhilin Li, Zhishuang Wang, Ting Wei, Feifei Bi, Yurou Wang, Yuyue Qin, Afsar Khan, Yaping Liu, and et al. 2025. "Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread" Foods 14, no. 8: 1343. https://doi.org/10.3390/foods14081343

Hu, Y., Jia, Y., Li, Z., Wang, Z., Wei, T., Bi, F., Wang, Y., Qin, Y., Khan, A., Liu, Y., & Cheng, G. (2025). Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread. Foods, 14(8), 1343. https://doi.org/10.3390/foods14081343