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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...

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Detalles Bibliográficos
Autores principales:	Deng, Liling, Li, Yan, Zhong, Geng, Lei, Wen, Peng, Yongbo, Zhu, Zhaojing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2023
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

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