Enhancing freeze-thaw stability of frozen dough with deacetylated konjac glucomannan: The role of degree of deacetylation
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, Zhilong Zeng, Min Zhou, Manman Lu, Yao Li, Xiaoli Qin, Liu Xiong
Topics & Concepts
AcetylationGlucomannanChemistryDegree (music)Chemical engineeringFood scienceBiochemistryEngineeringAcousticsPhysicsGeneFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology