{"title":"添加魔芋葡甘露聚糖(KGM)对特种鲜面食感官特性、烹调性能及血糖指数的影响","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":"{\"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}","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}