Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products

ABSTRACT: Effects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding extruded flour products were investigated in this work. The results showed that both COS and HCP are conducive to the improvement of dough quality. Moreover...

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Dettagli Bibliografici
Pubblicato in:Food Sci Biotechnol
Autori principali: Ke, Yuan, Ding, Beibei, Fu, Yang, Zhang, Miaomiao, Xiao, Shensheng, Ding, Wenping, Yang, Heng, Lv, Qingyun, Zheng, Zhuo, Wang, Xuedong
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer Singapore 2021
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC8302693/
https://ncbi.nlm.nih.gov/pubmed/34395022
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-021-00933-9
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