Original paper
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
Paper Details
Title
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
Published Date
Nov 18, 2019
Journal
Volume
101
Pages
105523 - 105523
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Notes
History