Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
Zhao Fen, Jinying Guo, Gege Zhang, Lantian Zhang
Topics & Concepts
GlucomannanFlavorFood scienceChemistrySteamed breadWater activityWater contentEngineeringGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology