Sodium caseinate reduces the swelling of konjac flour: A further examination
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DOI: 10.1016/j.foodhyd.2021.106923
Abstract: Abstract Konjac flour can quickly swell and dissolve in a short time, leading to extremely high viscosity and easily agglomerative phenomenon. Such characters limit its application as ingredients in brewed foods and there is a… read more here.
Keywords: milk; swelling konjac; sodium caseinate; konjac flour ... See more keywords