PubAg

Main content area

Influence of pH and added gums on the properties of konjac flour gels

Author:
Huang, H.Y., Lin, K.W.
Source:
International journal of food science & technology 2004 v.39 no.10 pp. 1009-1016
ISSN:
0950-5423
Subject:
konjac mannan, gels, gums, pH, food additives, strength (mechanics), gelation, alkalis, texture, synergism
Agid:
1979817