Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour (2013)

First Author: Zhou Y
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodres.2013.02.002

Publication URI: http://www.sciencedirect.com/science/article/pii/S0963996913000951

Type: Journal Article/Review

Parent Publication: Food Research International

Issue: 2