Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough
Peng Lü, Jinying Guo, Jiawei Fan, Ping Wang, Xiang Yan
Topics & Concepts
GlucomannanRheologyChemistryUltrasoundViscoelasticityFood scienceUltrasound treatmentMaterials scienceComposite materialAcousticsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems