Abstract This chapter describes the sources, preparation procedures, structures, properties, and applications of inulin, konjac glucomannan, and fructooligosaccharides (FOS). It explains the relationships of structure to the properties of konjac glucomannan and the health benefits of inulin and FOS.
Leslie
杳鸢
科研小民工
爱静静
jyy
bie123
VDC
Oyster7
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隐形的妙松
两院候选人
eason
pluto
劲秉
petrichor
Jenny
坚强的广山
嘻哈hang
xiaokang123
maox1aoxin
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