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Effects of dough mixing time before adding konjac glucomannan on the quality of noodles

Crossref DOI link: https://doi.org/10.1007/s13197-017-2831-1

Published Online: 2017-10-06

Published Print: 2017-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhao, Dan

Zhou, Yun

Liu, Hangda

Liang, Jianfen

Cheng, Yongqiang

Nirasawa, Satoru
Funding

Funding for this research was provided by:

National Science Foundation of China (31571791)

National Key-technologies R&D Project (2016YFD0400402)
License Information

License valid from 2017-10-06