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 …