Open AccessEffect Of Konjac Glucomannan (KGM) Addition On The Sensory Characteristics, The Cooking Properties And The Glycemic Index Of Special Fresh Pasta
Author(s) -
Diana De Santis
Publication year - 2020
Publication title -
hsoa journal of food science and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2470-1076
DOI - 10.24966/fsn-1076/100053
Subject(s) - glycemic index , food science , glucomannan , sensory system , chemistry , glycemic , medicine , biology , insulin , neuroscience