Konjac Glucomannan

Chapter 11 Konjac Glucomannan Jean-Marc Parry, Jean-Marc Parry Reasearch Development Manager Kalys SA., Bernin, FranceSearch for more papers by this author Jean-Marc Parry, Jean-Marc Parry Reasearch Development Manager Kalys SA., Bernin, FranceSearch for more papers by this author Book Editor(s):Alan Imeson, Alan Imeson Account Manager FMC BioPolymer, Epsom, Surrey, UKSearch for more papers by this author First published: 21 October 2009 https://doi.org/10.1002/9781444314724.ch11Citations: 5 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Summary This chapter contains sections titled: Introduction Raw materials Processing Structure Functional properties Food applications Nutritional applications Future developments Citing Literature Food Stabilisers, Thickeners and Gelling Agents RelatedInformation