Gelation and structural characteristics of deacetylated salep glucomannan
Abstract
Controlled deacetylation of salep glucomannan (SGM) was performed in this study for the first time. SGM, with different degrees of deacetylation (DD), were prepared with the control sample. The rheological properties of SGM were affected by the deacetylat
URI
http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10362https://doi.org/10.1016/j.foodhyd.2017.02.012
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