| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538463 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Mycelium supplemented bread shows higher umami intensity than white bread. ⺠Incorporating 5% mycelia into bread formula does not adversely affect bread's texture profile. ⺠Mycelium supplemented bread contains substantial amounts of GABA and ergothioneine.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Enkhjargal Ulziijargal, Joan-Hwa Yang, Li-Yun Lin, Chiao-Pei Chen, Jeng-Leun Mau,