Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties
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This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM-0.01% lecithin and 1% KGM-0.2% lecithin. The study investigated the influence of both oral and artificial saliva on the rheological ... ...
