Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

Published 2012 View Full Article

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Title
Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 46, Issue 1, Pages 270-278
Publisher
Elsevier BV
Online
2012-01-02
DOI
10.1016/j.foodres.2011.12.015

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