Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability

作者: Ling Hu , Xiangwei Zhu , Longchen Shang , Yongxin Teng , Jing Li

DOI: 10.1016/J.FOODHYD.2020.106197

关键词:

摘要: … The highly viscous konjac glucomannan (KGM) hydrosol is desirable in many food uses, ranging from thickening agent, emulsion stabilizers and baking additives to the nutrient …

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