Abstract This chapter describes the sources, preparation procedures, structures, properties, and applications of inulin, konjac glucomannan, and fructooligosaccharides (FOS). It explains the relationships of structure to the properties of konjac glucomannan and the health benefits of inulin and FOS.
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核桃
GingerF
馆长
404NotFOUND
andrele
卿之泽
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JW
Virtual
有人
摸摸鱼不摸鱼
MXene
浮浮世世
浮游
传奇3
Hayat
Jie
pcr163
一一
Jasper
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