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This study aimed to utilize polysaccharide extracts from the sporophyll of Undaria pinnatifida (PESUP) and it processing by-products (PESUPPB) to improve cookies properties. PESUP and PESUPPB were prepared and used as food additives for cookie making. Sensory attributes, textural characteristics and color of the cookies were evaluated. Results indicated that quality of cookies with 0.5% PESUP or PESUPPB...
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