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

Author:

Li QianORCID,Liu Jiaming,Wan Huiqi,Zhang Min

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

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4. Tissue-specific accumulation of sulfur compounds and saponins in different parts of garlic cloves from purple and white ecotypes;Diretto;Molecules,2017

5. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study;Falsafi;Food Chemistry,2022

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