Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin
Abdellatief A. Sulieman(Jiangnan University), Huiming Zhou(Beijing Hua Xin Hospital), Mohammed Obadi(Jiangnan University), Wei Peng(Qinghai University), Muhammad Shoaib(Jiangnan University), Kamal Alahmad(Shandong University of Technology), Hinawi A.M. Hassanin(Jiangnan University), Ke‐Xue Zhu(State Key Laboratory of Food Science and Technology)
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