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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Detalhes bibliográficos
Publicado no:Food Sci Biotechnol
Main Authors: Ke, Yuan, Ding, Beibei, Fu, Yang, Zhang, Miaomiao, Xiao, Shensheng, Ding, Wenping, Yang, Heng, Lv, Qingyun, Zheng, Zhuo, Wang, Xuedong
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Singapore 2021
Assuntos:
Research Article
Acesso em linha: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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