Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong
FOOD SCIENCE . 2021, (17): 98 -105 .  DOI: 10.7506/spkx1002-6630-20200920-262