Open AccessEffects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products
Author(s) -
Yuan Ke,
Beibei Ding,
Yang Fu,
Miaomiao Zhang,
Shensheng Xiao,
Wenping Ding,
Heng Yang,
Qingyun Lv,
Zhuo Zheng,
Xuedong Wang
Publication year - 2021
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00933-9
Subject(s) - food science , chitosan , wheat flour , extrusion , polysaccharide , chemistry , absorption of water , materials science , organic chemistry , composite material
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