脱敏魔芋粉制备集成技术初探及其对魔芋粉理化性质的影响
孟凡冰1,2,王小燕1,范定涛1,钟 耕1,3,4,*
Preparation of Konjac Flour by Combined Use of Different Techniques and Its Physicochemical Properties
MENG Fanbing1,2, WANG Xiaoyan1, FAN Dingtao1, ZHONG Geng1,3,4,*
食品科学 . 2015, (2): 63 -68 .  DOI: 10.7506/spkx1002-6630-201502012