{"title":"Effect Of Konjac Glucomannan (KGM) Addition On The Sensory Characteristics, The Cooking Properties And The Glycemic Index Of Special Fresh Pasta","authors":"D. D. Santis","doi":"10.24966/fsn-1076/100053","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"39 1","pages":"1-7"},"PeriodicalIF":0.0000,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100053","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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