Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties
Xikun Lu(Lincoln University), Charles S. Brennan(Taylor's University), Wenqiang Guan(Tianjin University of Commerce), Margaret A. Brennan(Manchester Metropolitan University), Jie Zhang(Institute of Food Science and Technology), Yuan Li(Institute of Food Science and Technology)
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