View of TEXTURAL AND RHEOLOGICAL PROPERTIES OF HYDROLYZED KONJAC GLUCOMANNANAND KAPPA-CARRAGEENAN: EFFECT OF MOLECULAR WEIGHT, TOTAL CONTENT, PH ANDTEMPERATURE ON THE MIXED SYSTEM GELS

Return to Article Details TEXTURAL AND RHEOLOGICAL PROPERTIES OF HYDROLYZED KONJAC GLUCOMANNANAND KAPPA-CARRAGEENAN: EFFECT OF MOLECULAR WEIGHT, TOTAL CONTENT, PH ANDTEMPERATURE ON THE MIXED SYSTEM GELS Download Download PDF