Comparison of Anticaking Functions among Konjac Glucomannan-Acrylic Acid Copolymer (KAC), Microcrystalline Cellulose (MCC) and Silicon Dioxide
CHEN Wen-jing1，WANG Chao1，NI Xue-wen1，ZHAO Wei-li1，ZHANG Min-yan1，JIANG Fa-tang1,2,*
FOOD SCIENCE . 2009, (1): 99 -103 .  DOI: 10.7506/spkx1002-6630-200901023