Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 951-957

  Sim, S Y ^a   Noor Aziah, A A ^a   Cheng, L H ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Chinese steamed bread; Dough; Konjac glucomannan; Sodium alginates

Indexed keywords

TRITICUM AESTIVUM;

EID: 79952537677     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.009     Document Type: Article

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