Development of reduced-fat mayonnaise using...

International Journal of Biological Macromolecules 2009 Vol. 44; Iss. 5

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Saehun Mun, Young-Lim Kim, Choon-Gil Kang, Kwan-Hwa Park, Jae-Yong Shim, Yong-Ro Kim
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Volume:
44
Year:
2009
Language:
english
DOI:
10.1016/j.ijbiomac.2009.02.008
File:
PDF, 1.26 MB
english, 2009
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