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Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.

Xiaolong Ren, Weiqi Zheng,Lin Li, Shuo Feng,Hui Zhang,Zhiqiang Xiong,Yan Wu,Zibo Song,Lianzhong Ai,Fan Xie

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE（2023）

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摘要
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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关键词
tamarind seed polysaccharide,frozen dough,state of water,rheology,characteristics of the texture
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