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Works matching DE "KONNYAKU"

Results: 4

1

Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 491, doi. 10.1111/j.1365-2621.2000.tb16034.x

By:

Teramoto, A.;
Fuchigami, M.

Publication type:

Article

2

3,4-Dihydroxybenzaldehyde-D-glucoside, the irritant substance of Konnyaku

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1075, doi. 10.1111/j.1365-2621.1980.tb07521.x

By:

Suzuki, M.

Publication type:

Article

3

Akutagawa Ryûnosuke and Setsuwa.

Published in:

2011

By:

Tompkins, Benjamin Bronson

Publication type:

Abstract

4

Effect of konjac glucomannan hydrolysates and probiotics on the growth of the skin bacterium Propionibacterium acnes in vitro.

Published in:

International Journal of Cosmetic Science, 2010, v. 32, n. 2, p. 139, doi. 10.1111/j.1468-2494.2009.00555.x

By:

Al-Ghazzewi, F. H.;
Tester, R. F.

Publication type:

Article