Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour.
- DOI
- 10.3390/foods15173054
- Published
- 2026 Aug 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173054,
title = {Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour.},
author = {Wu K and Yang Z and Xu W and Zhang T and Tao Y and Qian H and Zhang Q and Jiang F},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173054},
url = {https://doi.org/10.3390/foods15173054}
}RIS
TY - JOUR TI - Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour. AU - Wu K AU - Yang Z AU - Xu W AU - Zhang T AU - Tao Y AU - Qian H AU - Zhang Q AU - Jiang F PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173054 UR - https://doi.org/10.3390/foods15173054 ER -
APA
K, W., Z, Y., W, X., T, Z., Y, T., H, Q., Q, Z., & F, J. (2026). Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173054
Source records
- pubmed · retrieved 2026-09-26T07:58:22.797Z