Thuy, N. M.; Thuan, H. A.; Hao, H. V.; Giau, T. N.; Van Tai, N.; Minh, V. Q. VALORIZATION OF RED RICE WINE LEES AS A PARTIAL WHEAT FLOUR SUBSTITUTE IN SANDWICH BREAD: EFFECTS ON NUTRITIONAL QUALITY AND BIOACTIVE COMPOUNDS. J microb biotech food sci 2026, e14547.