Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns
This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch di...
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| Główni autorzy: | , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2026-05-01
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| Seria: | Gels |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2310-2861/12/6/461 |
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