Study on properties of thermal irreversible konjac gel formed by alkaline electrolyzed water

YANG Yue; REN Yuanyuan; DENG Liling; LIU Lei; ZHONG Geng

doi:10.13995/j.cnki.11-1802/ts.029297

YANG Yue, REN Yuanyuan, DENG Liling, LIU Lei, ZHONG Geng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 149-154.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 149-154. DOI: 10.13995/j.cnki.11-1802/ts.029297

Study on properties of thermal irreversible konjac gel formed by alkaline electrolyzed water

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 149-154 https://doi.org/10.13995/j.cnki.11-1802/ts.029297

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Received	Revised	Published
2021-09-09	2021-09-29	2022-09-25
Issue Date
2022-10-17

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