Effects of konjac glucomannan with different degrees of deacetylation on dough properties and bread quality
GUAN Xiaoyao, XIE Yong, CHEN Zhaojun, ZHANG Shenglin, TANG Yulan, LIU Xiong
Food and Fermentation Industries . 2023, (9): 221 -228 .  DOI: 10.13995/j.cnki.11-1802/ts.031583

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