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Effects of Starch Addition on KGM Sol’s Pasting, Rheological Properties, and Gel Texture
[Image: see text] Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10515340/ https://www.ncbi.nlm.nih.gov/pubmed/37744872 http://dx.doi.org/10.1021/acsomega.3c02265 |