Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Geng Cao, Xueting Chen, Nan Wang, Jie Tian, Shuang Song, Xinyu Wu, Lei Wang, Chengrong Wen
Topics & Concepts
Food scienceRheologyGlucomannanGlutenChemistryStarchTexture (cosmology)Materials scienceComposite materialArtificial intelligenceImage (mathematics)Computer sciencePolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties