# Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

> Research article (Food Hydrocolloids, 2016) · cited 91× · AI/ML

**Wikidata**: [openalex:W2325384377](https://www.wikidata.org/wiki/openalex:W2325384377)  
**Source**: https://4ort.xyz/entity/effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low-