Publication | Closed Access
The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C
19
Citations
42
References
2023
Year
Food ChemistryBiomanufacturingCommercial SterilizationBiotechnologyAlleviative EffectThermal ProcessingFood ProcessingQuality DeteriorationHealth Sciences
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