Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour

Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 193-203

Abdellatief A. Sulieman, Ke-Xue Zhu, Wei Peng, Hayat A. Hassan, Mohammed Obadi, Azhari Siddeeg, Hui-Ming Zhou,