# Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles

> Research article (International Journal of Biological Macromolecules, 2022) · cited 24× · AI/ML

**Wikidata**: [openalex:W4295014109](https://www.wikidata.org/wiki/openalex:W4295014109)  
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