Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour - Concepedia

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Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

162

Citations

28

References

2013

Year

Yun Zhou, Hui Cao, Man Hou, Satoru Nirasawa, Eizo Tatsumi, Tim Foster, Yongqiang Cheng

Food Research International

Food ChemistryKonjac GlucomannanFood AnalysisLow-protein Wheat FlourSensory PropertiesGrain QualityFood TechnologyHealth Sciences

References

	Year	Citations

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