Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference44 articles.
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Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physical, chemical, and rheological properties of konjac glucomannan phosphate ester;Journal of Food Engineering;2023-12
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