The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch.

Foods · 2021 · PMC7918958 · PMID 33671907

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a decreasing trendno p-value reported

Meanwhile, the higher concentration of KGM (0.3~1.2%) exhibited with lower n values, was a decreasing trend in good agreement with those reported for corn starch/KGM [ 29 ], mung bean starch-xanthan/konjac gums [ 30 ], and rice starch/inulin mixtures [ 31 ].

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