Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality - Concepedia

Concepedia

Publication | Closed Access

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

208

Citations

37

References

2020

Year

Yijie He, Jinying Guo, Guoyan Ren, Guoting Cui, Sihai Han, Jianxue Liu

Food ChemistryBread QualityKonjac GlucomannanFood QualityFood ProcessingFrozen DoughFood TechnologyHealth Sciences

References

	Year	Citations

Page 1