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Manufacture and Properties of Glucomannans and Glucomannooligosaccharides Derived from Konjac and Other Sources

Belén Gómez1,2,3, Beatriz Míguez1,2,3, Remedios Yáñez1,2,3

  • 1Chemical Engineering Department, Polytechnic Building, University of Vigo (Campus Ourense) , 32004 Ourense, Spain.

Journal of Agricultural and Food Chemistry
|March 2, 2017
PubMed

Keywords:
emerging prebioticsglucomannansglucomannooligosaccharidesgut microbiotahealth benefitskonjac

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