Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread-Reference-Cited by-同舟云学术

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread

Published:2022-01 Issue: Volume:368 Page:130853
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Jinying,Liu Feng,Gan Chuanfa,Wang Yingying,Wang Ping,Li Xiaolan,Hao Jiaxing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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