Research on the rheological behavior of konjac glucomannan under different organic acids with heat treatment

TANG Lanlan; ZHANG Shiqi; LIU Xiong; WANG Mengmeng; CAI Mengsi; WEI Ziyan

doi:10.13995/j.cnki.11-1802/ts.027471

TANG Lanlan, ZHANG Shiqi, LIU Xiong, WANG Mengmeng, CAI Mengsi, WEI Ziyan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 227-332.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 227-332. DOI: 10.13995/j.cnki.11-1802/ts.027471

Research on the rheological behavior of konjac glucomannan under different organic acids with heat treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 227-332 https://doi.org/10.13995/j.cnki.11-1802/ts.027471

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Received	Revised	Published
2021-03-24	2021-05-18	2022-04-25
Issue Date
2022-05-18

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