Chen, J.; Cheng, D.; Luo, S.; Hu, Y.; Liu, C.; Guo, X.; Yu, X.; Zhang, L.; Wu, J.
Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. Foods 2025, 14, 1433.
https://doi.org/10.3390/foods14081433
AMA Style
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.
Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. Foods. 2025; 14(8):1433.
https://doi.org/10.3390/foods14081433
Chicago/Turabian Style
Chen, Jia, Deyu Cheng, Siyi Luo, Yilan Hu, Chun Liu, Xingfeng Guo, Xiuzhu Yu, Lingyan Zhang, and Jihong Wu.
2025. "Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties" Foods 14, no. 8: 1433.
https://doi.org/10.3390/foods14081433
APA Style
Chen, J., Cheng, D., Luo, S., Hu, Y., Liu, C., Guo, X., Yu, X., Zhang, L., & Wu, J.
(2025). Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. Foods, 14(8), 1433.
https://doi.org/10.3390/foods14081433
