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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Veröffentlicht in:Food Sci Biotechnol
Hauptverfasser: Ke, Yuan, Ding, Beibei, Fu, Yang, Zhang, Miaomiao, Xiao, Shensheng, Ding, Wenping, Yang, Heng, Lv, Qingyun, Zheng, Zhuo, Wang, Xuedong
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer Singapore 2021
Schlagworte:
Research Article
Online Zugang: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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