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Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Research article (International Journal of Biological Macromolecules, 2018) · cited 96× · AI/ML
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Summary
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends is a scholarly article[1].
Key Facts
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends. Retrieved May 24, 2026, from https://4ort.xyz/entity/partial-removal-of-acetyl-groups-in-konjac-glucomannan-significantly-improved-the-rheological-properties-and-texture-of-
MLA“Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/partial-removal-of-acetyl-groups-in-konjac-glucomannan-significantly-improved-the-rheological-properties-and-texture-of-.
BibTeX@misc{4ortxyz_partial-removal-of-acetyl-groups-in-konjac-glucomannan-significantly-improved-the-rheological-properties-and-texture-of-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends}}, year = {2026}, url = {https://4ort.xyz/entity/partial-removal-of-acetyl-groups-in-konjac-glucomannan-significantly-improved-the-rheological-properties-and-texture-of-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends — https://4ort.xyz/entity/partial-removal-of-acetyl-groups-in-konjac-glucomannan-significantly-improved-the-rheological-properties-and-texture-of- (retrieved 2026-05-24)
