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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |