Enrichment of Wheat Bread with <i>Platycodon grandiflorus</i> Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread.

Foods · 2023 · PMC9914062 · PMID 36766109

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an increasing trendno p-value reported

Such an increasing trend was also observed in previous studies when wheat dough was added to wheat bran [ 23 ].

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