Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Summary
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles is a scholarly article[1].
Key Facts
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-konjac-glucomannan-with-different-viscosities-on-the-quality-of-surimi-wheat-dough-and-noodles
MLA“Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-konjac-glucomannan-with-different-viscosities-on-the-quality-of-surimi-wheat-dough-and-noodles.
BibTeX@misc{4ortxyz_effect-of-konjac-glucomannan-with-different-viscosities-on-the-quality-of-surimi-wheat-dough-and-noodles_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-konjac-glucomannan-with-different-viscosities-on-the-quality-of-surimi-wheat-dough-and-noodles}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles — https://4ort.xyz/entity/effect-of-konjac-glucomannan-with-different-viscosities-on-the-quality-of-surimi-wheat-dough-and-noodles (retrieved 2026-05-24)
