馒头品质的研究外文.pdfVIP

Food Hydrocolloids 25 (2011) 951e957 Contents lists available at ScienceDirect Food Hydrocolloids journal homepage: www.els /locate/foodhyd Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan S.Y. Sim, A.A. Noor Aziah, L.H. Cheng* Food Technology Division, School of Industrial Technology, Universiti Sain