FIGURE 2.
Effects of different combinations of konjac glucomannan, κ‐carrageenan, and tannic acid on thermal properties of wheat starch samples
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.