Fortification of Chinese Steamed Bread Through Broken Ganoderma lucidum Spore Powder Incorporation: Effects on Physicochemical and Quality Properties

Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, ESSIAC POWDER rendering it a suitable functional raw material for food applications.This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the physicochemical properties of flour blends, dough, and the quality of Chinese stea

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