Physicochemical Properties of Deacetylated Konjac Glucomannan and Its Effects on the Quality and in Vitro Digestion Characteristics of Cold Noodles
In this work, the structures of deacetylated konjac glucomannan (DKGM) with different degrees of deacetylation were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM), and their viscosity, water-holding capacity (WHC) and t...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-02-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-012.pdf |
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