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The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
Research article (Food Hydrocolloids, 2020) · cited 91× · AI/ML
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
Summary
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel is a scholarly article[1].
Key Facts
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc
MLA“The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc.
BibTeX@misc{4ortxyz_the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel}}, year = {2026}, url = {https://4ort.xyz/entity/the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel — https://4ort.xyz/entity/the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc (retrieved 2026-05-24)
