Relationship between the Quality of Konjac Flour and the Molecular Matter Nature of Konjac Mannan

Abstract

Journal Article Relationship between the Quality of Konjac Flour and the Molecular Matter Nature of Konjac Mannan Get access Noriko Kishida Noriko Kishida Laboratory of Food and Nutrition, Faculty of Home Economics, Hiroshima Women’s University, Hiroshima 734, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 43, Issue 11, 1 November 1979, Pages 2391–2392, https://doi.org/10.1080/00021369.1979.10863823 Published: 01 November 1979 Article history Received: 05 June 1979 Published: 01 November 1979