Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical pr...

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Detalles Bibliográficos
Autores principales: Li, Qian, Liu, Jiaming, Wan, Huiqi, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Analytical approaches and characterization of oligosaccharides/polysaccharides and resistant starch in food: Implications for nutrition and health by Dr. Salwa Karboune, Dr. Li-Tao Tong and Dr. Jing Sun
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10319188/
https://www.ncbi.nlm.nih.gov/pubmed/37408954
http://dx.doi.org/10.1016/j.fochx.2023.100757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10319188/
https://www.ncbi.nlm.nih.gov/pubmed/37408954
http://dx.doi.org/10.1016/j.fochx.2023.100757

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