Effects of konjac glucomannan (KGM) on quality and gel properties of Chinese-style sausage

LI Xiaoyu; CAO Yingying; GENG Xueqing; LI Kun; XU Zihao; YANG Sen; YAO Ting

doi:10.13995/j.cnki.11-1802/ts.018934

LI Xiaoyu, CAO Yingying, GENG Xueqing, LI Kun, XU Zihao, YANG Sen, YAO Ting

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 72-77.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 72-77. DOI: 10.13995/j.cnki.11-1802/ts.018934

Effects of konjac glucomannan (KGM) on quality and gel properties of Chinese-style sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 72-77 https://doi.org/10.13995/j.cnki.11-1802/ts.018934

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Received	Published
2018-09-29	2019-05-25
Issue Date
2019-06-17

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