Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread.

Foods · 2025 · PMC12027112 · PMID 40282745

Europe PMC DOI

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a clear trendno p-value reported

In addition, the redness value of bread crust did not have a clear trend, but all the values were positive, with bread 10PB exhibiting the highest value.

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