Study on the Textural Properties of the Gel Formed with Mixtures of Konjac Glucomannan and Soybean Isolate Protein at High Concentration
GONG Jia-Shun, XING Zhi-Mei, PENG Chun-Xiu, LIU Qin-Jin
FOOD SCIENCE . 2005, (7): 35 -39 .