Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
Xiaolong RenWeiqi ZhengLin LiShuo FengHui ZhangZhiqiang XiongYan WuZibo SongLian-Zhong AiFan XiePublished in: Journal of the science of food and agriculture (2023)
The results could provide new insights into the structure of TSP and its effect on the quality characteristics of frozen dough. This article is protected by copyright. All rights reserved.
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