Effects of alum and konjac glucomannan on the quality of sweet potato noodlesand their interaction mechanisms

doi:10.13995/j.cnki.11-1802/ts.018335

TANG Huanhuan, FAN Ziwei, DENG Liling, LIU Dan, ZHONG Geng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 233-241.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 233-241. DOI: 10.13995/j.cnki.11-1802/ts.018335

Effects of alum and konjac glucomannan on the quality of sweet potato noodlesand their interaction mechanisms

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 233-241 https://doi.org/10.13995/j.cnki.11-1802/ts.018335

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Received	Published
2018-07-20	2019-05-15
Issue Date
2019-06-06

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