Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder
| Year | 2026 |
| Author | |
| Created date | 2026-01-12 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2026 |
| Publication month | 1 |
| Journal name | Foods |
| Journal sponsor | MDPI |
| Publication area | 瑞士聯邦 |
| Volume | 15 |
| Issue | 1 |
| Start page | 116 |
| End page | 116 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 無 |