Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
Zhilong Zeng, Xiaoyao Guan, Xiaoli Qin, Zhaojun Chen, Xiong Liu
Topics & Concepts
GlutenAcetylationGlucomannanWheat glutenChemistryFood scienceBiochemistryGenePolysaccharides Composition and ApplicationsFood composition and propertiesMicrobial Metabolites in Food Biotechnology