From dough rheology to bread texture: Comprehensive evaluation of mealworm protein-enriched high-gluten wheat products

Agaricus blazei

Immune support

SpeciesAlmond Mushroom, ABM

JournalLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Agaricus blazei in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire in 2025. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Yang A, Fan J, Yang Z, An J, Shang L, Tao Y, et al. (2025). From dough rheology to bread texture: Comprehensive evaluation of mealworm protein-enriched high-gluten wheat products. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

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