Cite
HARVARD Citation
Yang, X. et al. (2020). Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions. Food hydrocolloids. p. . [Online].
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Yang, X. et al. (2020). Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions. Food hydrocolloids. p. . [Online].