Cite
HARVARD Citation
Lu, P. et al. (2023). Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food chemistry. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lu, P. et al. (2023). Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food chemistry. p. . [Online].