Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong
(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China; 3. Institude of Konjac Research, Southwest University, Chongqing 400715, China )