How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
{{output}}
This study compared the effects of phosphorylated modified long-chain inulin (PF) with low (PF1), medium (PF3), and high (PF6) degrees of substitution on the rheological, thermal, gluten network depolymerization characteristics, and microstructure of unfrozen ... ...
