The Effect of Chitosan Oligosaccharides on the Structure and Shelf-Life of Whole-Millet Cakes
Author:
Publisher
Elsevier BV
Reference24 articles.
1. Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof;S K Chakraborty;LWT,2020
2. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles;H Chen;Carbohydrate polymers,2023
3. Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams;S Fatah-Jahromi;LWT,2024
4. Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes;X Feng;LWT,2020
5. Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread;Y Fu;LWT,2021
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