红外烘烤对魔芋葡甘露聚糖表观黏度以及微观结构的影响

唐兰兰，张世奇，卫子颜，张盛林，刘雄

Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan

TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong

食品科学 . 2021, (17): 98 -105 . DOI: 10.7506/spkx1002-6630-20200920-262