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pro vyhledávání: '"Hafiz R. Devara"'
Autor:
Hana Nikma Ulya, Hafiz R. Devara, Dyah Hesti Wardhani, Aulia Chusnullita, Dwi Purwati, Nita Aryanti
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan
Externí odkaz:
https://doaj.org/article/9b0912f6e19341828e5c612ea613f25a