Effects of konjac glucomannan with different degrees of deacetylation on dough properties and bread quality

doi:10.13995/j.cnki.11-1802/ts.031583

GUAN Xiaoyao, XIE Yong, CHEN Zhaojun, ZHANG Shenglin, TANG Yulan, LIU Xiong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (9) : 221-228.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (9) : 221-228. DOI: 10.13995/j.cnki.11-1802/ts.031583

Effects of konjac glucomannan with different degrees of deacetylation on dough properties and bread quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(9): 221-228 https://doi.org/10.13995/j.cnki.11-1802/ts.031583

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Received	Revised	Published
2022-03-17	2022-03-31	2023-05-15
Issue Date
2023-06-05

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