Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Volume: 123, Pages: 1165 - 1171
Published: Oct 30, 2018
Paper Details
Title
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Published Date
Oct 30, 2018
Volume
123
Pages
1165 - 1171
Notes
History