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《Food and Machinery》 1997-04
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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
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