Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three com...

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Detalles Bibliográficos
Autores principales: Xie, Xinyuan, Zhao, Xiaolong, Meng, Fanjian, Ren, Yupeng, An, Jianhui, Deng, Lingli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572306/
https://www.ncbi.nlm.nih.gov/pubmed/37835295
http://dx.doi.org/10.3390/foods12193641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572306/
https://www.ncbi.nlm.nih.gov/pubmed/37835295
http://dx.doi.org/10.3390/foods12193641

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