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Ashwani Kumar, Pooja Kumari, Kritika Gupta, Manjot Singh & Vidisha Tomer. (2023) Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers. Food Reviews International 39:4, pages 2233-2276.
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Juan Li, Cunkuan Shen, Bingquan Ge, Li Wang, Ren Wang, Xiaohu Luo & Zhengxing Chen. (2018) Preparation and application of potato flour with low gelatinization degree using flash drying. Drying Technology 36:3, pages 374-382.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Articles from other publishers (11)
Canda Nuraini, Ernoiz Antriyandarti, Octaviana Helbawanti & Wahyu Adhi Saputro. (2023) Elevational Impact on Konjac Price Amidst Export Restrictions to China. BIO Web of Conferences 69, pages 04018.
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N Afifaha, K, E A Krisanti, W W Purwanto & A Sarifudin. (2023) Make a 5 Keyword, The Application of Natural Deep Eutectic Solvents (Betaine-Glycerol) for Isolating Glucomannan from Porang Flour (Amorphophallus muelleri Blume). BIO Web of Conferences 69, pages 03005.
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L.C. Hawa, F.G. Septiyanto, R. Yulianingsih, B. Susilo, A. Lastriyanto, S.H. Sumarlan, Y. Tihardo & L. G. Sinambela. (2022) Drying kinetics of porang (Amorphophallus mueller B.) chips under open sun drying. IOP Conference Series: Earth and Environmental Science 1038:1, pages 012071.
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Yong Gao, Yanan Zhang, Chen Feng, Honglong Chu, Chao Feng, Haibo Wang, Lifang Wu, Si Yin, Chao Liu, Huanhuan Chen, Zhumei Li, Zhengrong Zou & Lizhou Tang. (2022) A chromosome-level genome assembly of Amorphophallus konjac provides insights into konjac glucomannan biosynthesis. Computational and Structural Biotechnology Journal 20, pages 1002-1011.
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Masayuki Kugimiya & Fumiko Ohno. (2021) Surface Deposits on Glucomannan Granules in Polished Konjac Floursこんにゃく精粉におけるグルコマンナン粒子表面の付着物. Nippon Shokuhin Kagaku Kogaku Kaishi 68:8, pages 360-367.
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Jatmiko Eko Witoyo, Bambang Dwi Argo, Sudarminto Setyo Yuwono & Simon Bambang Widjanarko. (2021) A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology. Potravinarstvo Slovak Journal of Food Sciences 15, pages 199-209.
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Andri Cahyo Kumoro, Diah Susetyo Retnowati & Ratnawati Ratnawati. (2020) Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder. Bulletin of Chemical Reaction Engineering & Catalysis 15:2, pages 591-602.
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J E Witoyo, E Ni’maturohmah, B D Argo, S S Yuwono & S B Widjanarko. (2020) Polishing effect on the physicochemical properties of porang flour using centrifugal grinder. IOP Conference Series: Earth and Environmental Science 475:1, pages 012026.
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A C Kumoro, D S Retnowati & R Ratnawati. (2019)
Chemical Compositions Changes during Hot Extrusion at Various Barrel Temperatures for Porang (
Amorphophallus Oncophyllus
) Tuber Flour Refining
. Journal of Physics: Conference Series 1175, pages 012279.
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Rarisara Impaprasert, Sujika Piyarat, Natnicha Sophontanakij, Nattiya Sakulnate, Suwit Paengkanya, Chaleeda Borompichaichartkul & George Srzednicki. (2016) Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents. Horticulturae 3:1, pages 20.
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Phattanit Tripetch, Chaleeda Borompichaichartkul, Kiattisak Duangmal & George Srzednicki. (2016) Entrapment of 5‐aminolevulinic acid under edible composite film of konjac glucomannan and chitosan. Engineering in Life Sciences 16:4, pages 386-395.
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