Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment - Concepedia

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Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

146

Citations

36

References

2014

Year

Tao Zhang, Yong Xue, Zhaojie Li, Yuming Wang, Changhu Xue

Food Hydrocolloids

Food ChemistryKonjac GlucomannanFood EngineeringFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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