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Margaret Brennan

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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The effect of the addition of Oudemansiella raphanipies, yam, and highland barley flour on the dough and baking quality of bread

Number of pages: 48 Posted: 23 Sep 2025
Charles S. Brennan, Yuyue Qin, Man Luo, Yiwei Huang, Haiyan Chen, Jianxin Cao, Li Zhen, Margaret Brennan and Yuanxiang Huang
Royal Melbourne Institute of Technology (RMIT University), Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN and Kunming University of Science and Technology
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Oudemansiella raphanipies, Yam, Highland barley, Baking quality, free amino acid, Volatile compound