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Autor:
George Srzednicki, Geneviève Llamas, Catherine Garnier, Jean Marc Schwartz, Patricia Le Bail, Delphine Queveau, Kilian Le Bail, Bruno Pontoire
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩
Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩
International audience; The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated by differential scanning calorimetry and X ray diffraction. It was e