The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
| Autor: | Shang, Longchen, Wu, Cenlin, Wang, Shishuai, Wei, Xianling, Li, Bin, Li, Jing |
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| Zdroj: | In Food Hydrocolloids April 2021 113 |
| Databáze: | ScienceDirect |
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