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Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by
  • ISSN号：0268-005X
  • 期刊名称：Food Hydrocolloids
  • 时间：2013.7
  • 页码：79-86
  • 相关项目：压热体系协同相转移催化淀粉颗粒疏水改性构效关系研究
作者： Li, Chao|Fu, Xiong|Luo, Faxing|Huang, Qiang|
同期刊论文项目
压热体系协同相转移催化淀粉颗粒疏水改性构效关系研究
期刊论文 22 专利 5
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