Rheological and Thermal Studies of Euglena/Konjac Glucomannan Composite Gel as a New Resource Food Matrix.

Autor: Wang, Baoping1 (AUTHOR), Zhang, Guangming1 (AUTHOR), Cheng, Ping2 (AUTHOR), Han, Jun1 (AUTHOR), Fan, Zhiping1 (AUTHOR) fanzhiping@lcu.edu.cn
Zdroj: Journal of Food Process Engineering. Nov2024, Vol. 47 Issue 11, p1-7. 7p.
Databáze: Business Source Ultimate
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