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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Food Sci Biotechnol
Autors principals: Ke, Yuan, Ding, Beibei, Fu, Yang, Zhang, Miaomiao, Xiao, Shensheng, Ding, Wenping, Yang, Heng, Lv, Qingyun, Zheng, Zhuo, Wang, Xuedong
Format: Artigo
Idioma:Inglês
Publicat: Springer Singapore 2021
Matèries:
Research Article
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars