摘要
综述了魔芋葡甘聚糖的理化特性、物理共混方面的研究成果,指出了尚待研究的方向。
The physical and chemical characteristic of Konjac Glucomannan and its blending with other materials were reviewed, and the areas that need further study were also discussed.
出处
《冷饮与速冻食品工业》
2004年第1期35-37,41,共4页
Beverage & Fast Frozen Food Industry
关键词
魔芋葡甘聚糖
理化特性
物理共混
食品
植物胶
konjac glucomannan
physics and chemistry characteristic
blending
advance
