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“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation

2007

Agoub, A.A. | Smith, A.M. | Giannouli, P. | Richardson, R.K. | Morris, E.R.


Bibliographic information
Carbohydrate polymers
ISSN 0144-8617
Publisher
Blackwell Publishing Ltd
Other Subjects
Konjac mannan; Storage modulus; Loss modulus; Acid hydrolysis; Gelatinization temperature; Consumer acceptance
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-27
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