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Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads

Published Online: 2019-03-20

Published Print: 2019-09

Authors

Sulieman, Abdellatief A.

Zhu, Ke-Xue

Peng, Wei

Hassan, Hayat A.

Obadi, Mohammed

Ahmed, Mohamed I.

Zhou, Hui-Ming
Funding

Funding for this research was provided by:

Ministry of Education of the People’s Republic of China (214122)
License Information

Text and Data Mining valid from 2019-03-20
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Article History

Received: 30 November 2018

Accepted: 15 March 2019

First Online: 20 March 2019

Document is current