Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan.

Foods · 2024 · PMC11475956 · PMID 39410181

Europe PMC DOI

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a decreasing trendno p-value reported

As the concentration of KGM increased, the water absorption and swelling power of rice grain showed a decreasing trend.

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an increasing trendno p-value reported

The cohesiveness also showed an increasing trend, the higher the cohesiveness within the grains, the denser the structure.

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