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Journal: Foods, 2026
Volume: 15
Number: 116
Article:
Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder
Authors:
by
Kuo-En Cheng, Li-Yun Lin, Chin-Chu Chen and Jia-Hsin Guo
Link:
https://www.mdpi.com/2304-8158/15/1/116
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