Study on Synergetic Action of k - Carrageenan and Konjac Flour Gel
Lin Wei Ning Zhengxiang
The gel property of synergetic action between k- carrageenan and conjac flour was studied. The results were shown that the optimum proprotion of the mixed gum was about K-carrageenan: Konjac flour = 5.5:4.5, which had the greatest gel strength.
【CateGory Index】： TS202.3