# The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel

> Research article (Food Hydrocolloids, 2020) · cited 91× · AI/ML

**Wikidata**: [openalex:W3111206193](https://www.wikidata.org/wiki/openalex:W3111206193)  
**Source**: https://4ort.xyz/entity/the-influence-of-amylose-and-amylopectin-on-water-retention-capacity-and-texture-properties-of-frozen-thawed-konjac-gluc