The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan (KGM)
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference36 articles.
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4. Structure of the oligomers obtained by enzymatic hydrolysis of the glucomannan produced by the plant Amorphophallus konjac;Cescutti;Carbohydrate Research,2002
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