Showing results 1 to 5 of 5
Title | Author(s) | Issue Date | |
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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 | ||
Konjac polysaccharides affect the quality, cell structure and moisture balance of baked bread Journal:Cereal Chemistry | 2014 | ||
2011 | |||
The stability and phase behavior of konjac glucomannan-milk systems Journal:Food Hydrocolloids | 2017 |