Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread

已完结 10 由 SANJIN 发布于 2026/11/4 12:43:14

DOI:10.1111/1750-3841.16795
作者：Hui Feng, Lifei Luo, Liyan Wang, Yangyue Ding, Liping Sun, Yongliang Zhuang
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1111/1750-3841.16795

Wiley

Abstract：In this study, the functional properties of a mixture consisting of Tremella aurantialba powder (TAP) and wheat flour were investigated. Further, the effects of adding 0%, 1%, 3%, 5%, and 10

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