Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese - Concepedia

Concepedia

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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

90

Citations

37

References

2016

Year

Denise Felix da Silva, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi, Michel Britten, Paula Toshimi Matumoto‐Pintro

Food Hydrocolloids

Low FatCommercial Konjac GlucomannanFood AnalysisFood StructureFood MicrostructureFood EngineeringKonjac FloursFood TechnologyHealth Sciences

References

	Year	Citations

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