at a protein content of 11% (w/w) with KGM, enhancement of gel strength was also observed, which was attributed to localized changes in osmotic pressure as a result of the presence of the very hydrophilic and voluminous glucomannan molecules
at a protein content of 11% (w/w) with KGM, enhancement ofgel strength was also observed, which was attributed to localizedchanges in osmotic pressure as a result of the presence of the veryhydrophilic and voluminous glucomannan molecules