Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies.

Foods · 2021 · PMC8625401 · PMID 34828973

Europe PMC DOI

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an increasing trendno p-value reported

With loss modulus (G′′), indicating the viscous properties, an increasing trend was observed for pectin samples, which was high in CU-201 and CU-601 treatments.

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