The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review
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DOI: 10.3390/foods10123004
Abstract: Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are… read more here.
Keywords: functionalities applications; fermented foods; plant polysaccharides; extraction functionalities ... See more keywords