Showing results 1 to 7 of 7
Title | Author(s) | Issue Date | |
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2019 | |||
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer Journal:Food Hydrocolloids | 2019 | ||
Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films Journal:Carbohydrate Polymers | 2014 | ||
Physicochemical and textural properties of Mozzarella cheese made with konjac glucomannan as a fat replacer Journal:Food Research International | 2018 | ||
The stability and phase behavior of konjac glucomannan-milk systems Journal:Food Hydrocolloids | 2017 | ||
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese Proceeding/Conference:ADSA Annual Meeting | 2017 | ||
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt Journal:Journal of Dairy Science | 2016 |