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    Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread

    Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread by Yingrui Hu, Yiqing Jia, Zhilin Li, Zhishuang Wang, Ting Wei, Feifei Bi, Yurou Wang, Yuyue Qin, Afsar Khan, Yaping Liu, Guiguang Cheng

    Published 2025-04-01
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