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Journal: Foods, 2025
Volume: 14
Number: 1433
1433
Article: Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties
Authors: by Jia Chen, Deyu Cheng, Siyi Luo, Yilan Hu, Chun Liu, Xingfeng Guo, Xiuzhu Yu, Lingyan Zhang and Jihong Wu
Link: https://www.mdpi.com/2304-8158/14/8/1433

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