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Konjac glucomannan (KGM), mainly contained in konjac flour (KF), has been widely applied in food industry. However, commercial KF is usually light-colored with low KGM content, fish-like smell and low viscosity. In this paper, a one-step procedure, azeotropy-assisted acidic ethanol, was explored to elevate the overall quality of KF. Composition, transparency, color and odor evaluation, rheological...
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