Studies on Properties of Konjac Glucomannan and the Quality of Konjac Flour

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Studies on Properties of Konjac Glucomannan and the Quality of Konjac Flour
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The molecular matter nature of konjac glucomannan(KGM) isolated from konjac flour, the molecular weight(M_w), the mean square of radius of gyration (1/2)and molecular expansion coefficient(a_s), was measured by using Ubbelodhe type viscosimeter in th

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Xu Shiying Yang Li. Studies on Properties of Konjac Glucomannan and the Quality of Konjac Flour[J]. Journal of Food Science and Biotechnology,1990,9(3).

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