摘要：

hite bread was fortified individually with fat-coated L-ascorbic acid (AsA), cold water-dispersible (CWD) ;In loaves stored at 25;A 7/3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10 wt % of flour at a 14% mb, and the blend (100 g) was fortified with a combination of fat-coated AsA, CPD

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