Fortification of Chinese Steamed Bread with Glycyrrhiza uralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestio...

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Detalles Bibliográficos
Autores principales: Guo, Dongqi, Yin, Xiuxiu, Cheng, Huan, Chen, Jianle, Ye, Xingqian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368352/
https://www.ncbi.nlm.nih.gov/pubmed/35954030
http://dx.doi.org/10.3390/foods11152253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368352/
https://www.ncbi.nlm.nih.gov/pubmed/35954030
http://dx.doi.org/10.3390/foods11152253

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