1. Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. (January 2020) Authors: Lu, Xikun; Brennan, Margaret A.; Narciso, Joan; Guan, Wenqiang; Zhang, Jie; Yuan, Li; Serventi, Luca; Brennan, Charles S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗