Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12752
Abstract: BACKGROUND Recently, frozen dough has become more popular because of its ability to be quickly transformed into freshly baked foods. During the storage and transport process, frozen dough would suffer some degree of damage caused… read more here.
Keywords: tamarind seed; frozen dough; structure; characteristics frozen ... See more keywords